Heat 1 tbsp. oil and saute the nadru (lotus root) till they are slightly browned. Drain and keep aside.
Now pressure cook the fried nadru in 1 cup water, salt to taste, half of the cardamom powder, half of the fennel powder and half of the ginger for 4-5 whistles.
Heat ghee in a pan and temper with cumin seeds, green chilies, cinnamon, cardamoms, cloves, remaining ginger & asafoetida. Saute for a few seconds.
Add the yoghurt, salt and all the remaining dry spices. Stir for 2-3 minutes on a low flame.
Pour the boiled Nadru & the chickpea flour mixed in 1/2 cup water. Simmer on a low flame for 2-3 minutes or till the gravy slightly thickens and you get the desired consistency.
Garnish with garam masala powder and serve with jeera rice, plain Biryani or pulao.
