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Lotus roots are immensely popular in the Vale of Kashmir. Called nadir/nadru they rival chaman and haq for pride of place in the vegetarian repertoire. Be it the subtle yakhani or more robust dry pairing with green peas tempered with asafoetida and redolent of fennel, with just a hint of mustard oil lingering in the background it is simply irresistible. Punjabis call it bhain and have it besani or in piquant gravy. We have had delectable shami and kofta made with this vegetable and seldom miss an opportunity to order the honey-glazed version in a Chinese eatery. We were delighted when a hostess recently treated us to a qorma she had crafted out of our favourite vegetable and lose no time in transmitting it to our readers. Method Cut off both the ends of the roots. Scrape and slice diagonally in bite-sized pieces. Wash well. Pat dry. Chop the tomatoes after scalding in boiling water and removing the skin. Peel and dice the onions. Scrape and chop the ginger. Crush the cloves of garlic. Heat oil in a pan and when it reaches smoking point put in the bay leaf and other whole spices when these begin to change colour, add the onions, tomatoes, ginger and garlic. Stir-fry till mushy, then sprinkle the powdered spices along with salt. Continue stir-frying till fat separates from the sides. Sprinkle a little water to avoid burning if required. Put in the sliced lotus roots and fry for a couple of minutes. Add `BC cup of water and pressure cook till one whistle. Remove from flame and let cool on its own. Uncover, stir once to drape the lotus stem with ‘sauce’. Serve hot or cold. Kamal kakdi ka qorma
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