Nadru Yakhni

Peel the lotus stems and cut into 3–4 cm pieces. Wash thoroughly. Boil in salted water for 10–12 minutes until just tender but still firm. Drain and set aside.

Whisk the curd until completely smooth. Add fennel powder, dry ginger powder, and cardamom powder to the curd and mix well. Set aside.

Heat mustard oil in a heavy-bottomed pan over high heat until smoking, then reduce to medium.

Add asafoetida and let it sizzle for 5 seconds. Add bay leaves, cloves, and cinnamon stick. Fry for 30 seconds.

Add the boiled lotus stem pieces and sauté for 3–4 minutes until lightly golden on the edges.

Reduce heat to low. Add the spiced curd mixture slowly, stirring continuously to prevent curdling.

Add turmeric powder and salt. Stir gently.

Add 400 ml of water and bring to a gentle simmer over medium-low heat. Do not boil vigorously as this can cause the curd to curdle.

Simmer for 12–15 minutes, stirring occasionally, until the gravy thickens slightly and the lotus stems are fully tender and have absorbed the flavours.

Taste and adjust salt. The yakhni should be pale, fragrant, and mildly spiced — not red or heavily spiced.

Garnish with fresh mint leaves and serve hot with steamed rice.