• Cut vertically 2-1/2” long pieces of lotus root
• Take 3 tbsp. of oil in a pan or patilla & turn stove on
• Add lotus-root or nadir to oil and a pinch of heeng
• Stir-Fry till lotus-root or nadir becomes little brown
• Add chili or paprika powder, fennel, ginger, cumin and salt.
• Add little water and stir.
• Add 1 ½ cup of water and let boil. Put lid on
• Cook it for 20 minutes or till lotus-root becomes soft
• Open the lid
• Add lemon juice or tamarind pulp or tartaric acid to nadir.
• Boil for 5 minutes.

Turn off the stove.

Note: Tartaric acid is tatri in Kashmiri.
You can also coon in a pressure cooker up to 3 whistles.