Nadir Yakhni

Ingredients 

• 500 grams lotus stem
• Salt to taste
• Oil to deep fry
• 2 medium onions,sliced
• 2 cups yogurt
• 2 tablespoons ghee
• 2 black cardamoms
• 4-6 cloves
• 2 inch cinnamon sticks
• 1 teaspoon fennel seed (saunf) powder
• 1 teaspoon dry ginger powder (soonth)
• 4-6 green cardamoms
• 1/2 teaspoon caraway seeds (shahi jeera)
• A big pinch dry mint leaves

Method

1. Peel and wash lotus stems thoroughly under running water and cut into three fourth inch sized diagonal pieces. Boil four cups of water in a pan and add lotus stems and salt and cook till half done.
2. Heat sufficient oil in a kadai and deep fry onions till brown. Cool and grind into a smooth paste using a little water if required. Mix yogurt with half a cup of water and blend well. Keep a sieve on a pan and place a muslin cloth over it, pour the yogurt mixture and strain.
3. Cook the strained mixture on high heat stirring continuously till the mixture changes its colour. Remove from heat. Heat ghee in a pan and add black cardamoms, cloves, cinnamon and sauté till spices crackle. Blend together fennel powder and dry ginger powder in one cup of water.
4. Add brown onion paste and mix well. Add this mixture to the pan and stir. Add cooked yogurt and lotus stems and mix well. Add salt and green cardamoms. Cook till lotus stems are fully cooked. Add caraway seeds and dried crushed mint leaves. Stir and remove from heat. Serve hot.

Nutrition Info