Nadroo Yakhni (Lotus Stem in a White Curry)

Source

Ingredients: 500 gm lotus stem
500 gm yoghurt
100 gm ghee
25 gm dry ginger powder
25 gm green cardamom powder
50 gm fennel powder
02 gm bayleaves
05 gm asafoetida
salt to taste



Method: Cut the lotus stem into 1/2 inch pieces.

Whip the yoghurt.

Boil 1 litre of water and cook lotus stems for 10 minutes. Add all the ingredients and cook briskly for another 15 minutes stirring constantly until the lotus root is tender and the gravy is creamy.

Serve as an accompaniment with rice.