- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
Please connect to Internet to continue
Description
Cooking Time
Preparation Time : 5
Cook Time : 20
Total Time : 25
Ingredients
Serves 4
1-2 cups Nadru (Lotus Root), sliced
1 tbsp. oil
1 tbsp. ghee
1-2 green chilies, slit
1-2' cinnamon stick
2-3 green cardamoms
5-6 cloves
1/2 tsp. cumin seeds
1/4 tsp. asafoetida
2 tsp. ginger powder
1 tsp. cumin powder
2 tsp. fennel powder
1/2 tsp. cardamom powder
1/2 tsp. garam masala powder
1 tsp. salt or to taste
Directions
Heat 1 tbsp. oil and saute the nadru (lotus root) till they are slightly browned. Drain and keep aside.
Now pressure cook the fried nadru in 1 cup water, salt to taste, half of the cardamom powder, half of the fennel powder and half of the ginger for 4-5 whistles.
Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger and asafoetida. Saute for a few seconds.
Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame. Pour the boiled nadru and the chickpea flour mixed in 1/2 cup water.
Bethica Das
540 Recipes
McKinney, Texas
(455) 555-8585
hello@recipebook.io
