| • | Cut lotus root into circle slices.
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| • | Put the pieces in a force cooker and add 2 little & 1 large mashed cardamom, cloves, bay leaves, 1/2 tablespoon shah jeera and salt.
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| • | Pour 2 cups of water in the force cooker and cook until 1st whistle.
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| • | Drain the boiled pieces and keep aside.
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| • | Beat yogurt in a normal bowl and add ginger powder, fennel powder, 1 mashed black cardamom, mashed cinnamon and cumin powder.
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| • | Mix the contents well.
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| • | Warm oil in a cooking pan and add yogurt mixture.
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| • | Saute at low heat up for about 5 minutes until thick.
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| • | Now add boiled & drained nadur pieces in yogurt sauce and simmer for 5 minutes again.
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| • | Crush the left over 2 green cardamoms and 1/2 tablespoon shah jeera in a pestle.
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| • | Sprinkle it all over the dish.
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| • | Keep the dish covered up for a few minutes.
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| • | Dish is ready to serve up with rice.
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