Kashmiri nadru yakhni/lotus stems cooked in yogurt gravy Recipe

Kashmiri cuisine has a variety of yakhni dishes, both veg and non veg. Yakhni means broth or shorba. It is actually made by boiling chicken or meat pieces and the stock is used in preparing yakhni dishes.. Sometime during british raj, yakhni was modified for the vegetarian appetite, and yakhni sauce was created. 'yakhni sauce' is just a thin white sauce made with yogurt and the same aromatic spices used to make 'yakhni shorba'nadru or lotus stem is a very popular vegetable in kashmir. This recipe is very easy. Lotus stems are cooked with yogurt and aromatic spices. Traditionally yakhni dishes have a thin gravy with a generous amount of ghee.