METHOD
- 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.