Cut the lotus stem into 1/2 inch pieces.
Whip the yoghurt.
Boil 1 litre of water and cook lotus stems for 10 minutes.
Add all the ingredients and cook briskly for another 15 minutes stirring constantly until the lotus root is tender and the gravy is creamy.
Serve as an accompaniment with rice.
Key Ingredients: yogurt, clarified butter, dry ginger powder, green cardamom, fennel, bay leaf, asafoetida, salt