Nadur Roganjosh Recipe

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Lotus Root – 500 gms, scraped, cut into 2 inch pieces and then halved
Vegetable Oil – 5 tbsp
Cumin Seeds – 1/2 tsp
Cloves – 3
Bay Leaves – 2
Black Cardamoms – 2
Salt to taste
Asafoetida – a pinch
Red Chilli Powder – 1 tsp
Yoghurt – 2 tbsp
Water – 1 1/2 cups
Ginger Powder – 1 tsp
Aniseed – 2 tsp, powdered
Garam Masala – 1/2 tsp

1. Heat the oil in a pan.
2. Add the cumin seeds, cloves, bay leaves and black cardamoms.
3. When they start crackling, add the lotus root, salt and asafoetida.
4. Saute over low heat for about 7 minutes, stirring continuously.
5. Add the red chilli powder mixed with yoghurt.
6. Stir vigorously for 30 seconds over a high flame.
7. Add water and bring the mixture to the boil.
8. Add the remaining ingredients, cook for 10-15 minutes or till the water is absorbed.
9. Serve hot.

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