In Kashmir, the lotus stem or the kamal kakdi or the Nadru as it is also called, is used in kababs as well as a delicious dish called nadru rogan josh, and when cooked with curd it is called nadru yakhni. The Nadru or the lotus stem is quite an interesting specimen. From the outside, it’s look like any normal stem, but from the inside it’s crisp and white and has a lovely flower shaped pattern. It is mostly used in north Indian pickles. You have to scrape the stem and peel it and then cut into slices and then wash it several times under running water to clean the mud. The good news about the nadru is that besides its crunchy taste it is very high in iron and calcium. I had been to Kashmir a few days back and was fortunate enough to find a local vegetable seller selling these fresh lotus stem and I just could’nt resist…I bought a whole bunch of these crunchy stems. Here I have used some authentic kashmiri ingredients and given some of my creative twist to it. The recipe I have used here is similar to what my grandmother used in her Mango pickle.