Nadru Yakhni Recipe

Cooking Directions

• STEP 1.Peel and slice the lotus stems into thin rounds.
• STEP 2.Boil the lotus stems in water until they are tender.
• STEP 3.In a separate pan, heat oil and add cumin seeds, cloves, and cinnamon.
• STEP 4.Add grated ginger and garlic to the pan and saut茅 until fragrant.
• STEP 5.Whisk yogurt with water and add it to the pan along with turmeric and fennel powder.
• STEP 6.Add the boiled lotus stems to the pan and simmer for 10-15 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to peel the lotus stems properly to remove any tough outer layers.
• Boil the lotus stems until they are just tender, as overcooking can make them mushy.
• Adjust the consistency of the gravy by adding more water or yogurt if needed.

Storage and Serving

• Nadru Yakhni can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Nadru Yakhni with steamed rice or roti for a complete meal.