Kashmiri Anda Nadru Curry

Ingredients

• 4 boiled eggs, peeled
• 250 g lotus stem (nadru/bhee), peeled and sliced
• 1 cup plain yogurt, whisked
• 1 onion, finely chopped
• 2 tbsp oil or ghee
• 1 tsp ginger paste
• 1 tsp fennel powder (saunf)
• 1 tsp dry ginger powder
• 1 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp salt
• 1 green chilli, slit
• Fresh coriander for garnish

Method

1. Wash the lotus stem slices well and boil in salted water for 10 minutes until tender; drain.
2. Heat oil or ghee and fry the onion until light golden.
3. Add ginger paste, turmeric, chilli powder, fennel powder and dry ginger powder; cook for 1 minute.
4. Lower the heat, add the whisked yogurt slowly, stirring constantly so it does not split.
5. Add the boiled lotus stem and 1 cup of water; simmer for 10 minutes.
6. Add the boiled eggs and green chilli; simmer for 5 more minutes.
7. Adjust salt and let the gravy thicken slightly.
8. Garnish with fresh coriander and serve with boiled rice.