Nadur/Lotus Root Yakheni:

Serving size: 3-4 people


  • ½ kg or 1 lb. of nadur/lotus root; (available at Chinese store U.S.A)
  • 1tsp. of zeera/cumin seed/zeur;
  • ½ tsp. of badiyan/fennel powder,
  • 1 tsp. of shonth/ginger powder;
  • ½ tsp. of zeera powder;
  • ½ cinnamon/dalchini;
  • 2 cloves/loung/roung;
  • 4 green elaichi/cardamom;
  • 1 big elaichi/cardamom;
  • 2 bay leaves/tej pata;
  • 2 tbsp. of oil;
  • Salt to taste;
  • 1-1/2 cup of beaten yogurt and half cup of beaten sour cream.(Available in all supermarkets in milk section).


  • Cut nadur into 2-1/2 inch long round pieces.
  • Boil nadur with 2 small and big crushed elaichi; roung, heeng, bay leaves, 1/2 zeera, salt,and heeng in pressure cooker for 5 minutes.
  • Open the pressure cooker to check for tenderness.
  • Beat yogurt, sour cream, shonth, badiyan, dalchini, zeera powder, together in deep bowl.
  • Take oil in a pan.
  • Add mixture of yogurt to oil and sauté at a low heat.
  • Boil the whole mixture and add to nadur in pressure cooker and boil for 5-10 minutes at high flame.
  • Crush green elaichi and zeera, and sprinkle the powder over nadur yakheni in presssure cooker/pan.
  • Cover the cooker to retain exotic aroma.
  • Serve with white boiled rice.