Nadru Yakhni

Lotus Stem Broth

SERVES 4

I have been to Kashmir five times already, but I just can’t get enough of the place and its food. On every visit I’ve eaten different dishes, seen different locations, each better than the last. And yet, I am not satisfied. That’s the effect Kashmir has on you; you get addicted to its beauty.

One dish that I always look out for on all my trips is nadru yakhni. Nadru, kamal kakri or lotus stem, is round, and white to light green in colour. It contains hollow air channels that run through the length of the stem. It has a mild, slightly sweet flavour and can be consumed cooked or uncooked. Delicious as it is, it is also beneficial for our health, as nadru is a rich source of calcium, iron and fibre.

INGREDIENTS

500 g lotus stems

5 tbsp oil

½ tsp cumin seeds

1½ cups plain yogurt, whisked

3 tbsp fennel powder

2 tbsp dried ginger powder

¼ tsp asafoetida powder

1 tsp garam masala powder

4 cloves

¾ tsp coriander seeds, roasted and crushed

1 tsp salt or to taste

METHOD

Scrub lotus stems thoroughly and scrape them. Cut into 4" pieces. Put oil in a kadhai (wok) over medium heat. When hot, add lotus stems and fry till golden. Remove and drain on absorbent paper. To the same pan add cumin seeds. When they crackle, reduce heat to low and add yogurt. Cook stirring continuously for about 2 minutes. Pour in 1½ cups of water and bring to a boil, stirring all the while. Mix in remaining ingredients along with fried lotus stems and continue cooking till the gravy is thick. Serve hot with naan (p. 209).