Nadru or Lotus stems is a popular vegetable in Kashmir and here's a classic and delish recipe to prepare with it.
NADRU HAAKH
Ingredients
20-25 haakh leaves
1½ tsps Kashmiri red chilli powder
Salt to taste
A pinch of turmeric powder
1½ tsps garlic paste
200 grams lotus stem (nadru), peeled and diagonally sliced into 1 inch pieces
Tadka
3 tbsps oil
1 tsp caraway seeds (shahi jeera)
¼ tsp asafoetida (hing)
2 dried red chillies
1 medium onion, chopped
2-3 green chillies, slit
Method
1. Put Kashmiri red chilli powder in a bowl, add ¼ cup water and mix well.
2. Shred haakh leaves.
3. Heat a deep pan, add 4-5 cups water, salt, turmeric powder, Kashmiri red chilli mixture and garlic paste.
4. Add nadru, mix and cook for 30-35 minutes. Add haakh leaves, mix and cook for 2-3 minutes. Take the pan off the heat.
5. To make the tadka, heat oil in a small pan, add caraway seeds and let them change colour.
6. Add asafoetida and dried red chillies and sauté for a few seconds.Add onion and mix and sauté till it turns golden brown.
7. Add green chillies and sauté for a minute. Take the pan off the heat and transfer this tadka immediately into the nadru-haakh mixture and mix well.
8. Transfer the nadru-haakh into a serving bowl and serve hot.
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