Home Fruits and Vegetables Nadur Roganjosh

Nadur Roganjosh

Published under: Fruits and Vegetables

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.

Arthi Balaji
Arthi Balaji
An entrepreneur by profession, Arthi Balaji is a mother of two and tries to spend as little time as possible in the kitchen. Hence she is always on the lookout for quick recipes that can help her juggle her career and family life.

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