Lotus Stem Pickle

Lotus stem, "bhein" or " kamal kakdi" as it is known, is extensively used in Kashmiri, Sindhi and Punjabi cuisines. Some parts of China and South East Asia are also known to use it. It is mainly used in vegetables to make fritters and for pickling. For all those who must be wondering what lotus stem is, it is the matured stem of the lotus flower, which is almost a foot long when vegetable vendors sell it. You will find it coated with mud due to the surroundings in which it grows. The mud also acts as a protective covering and keeps the stem fresh for a longer period. Choose a lotus stem that is almost 25 mm. (1") thick, as the thicker ones have more flavour. Wash the lotus stems thoroughly under a tap of running water to remove the muddy coating. Peel the lotus stems and cut into thin roundels using a sharp knife. Wash the roundels again to get rid of any residual mud and pat them dry. Combine the roundels with pickling spices and mustard oil and that is all that is needed to make this pickle. Store this for upto one year and enjoy it with your favourite roti or paratha.

Storage upto 1 year: In a cool dry place.
Preparation Time: 20 mins.
Maturing Time: 6 to 8 days.
Makes 1 1/2 cups.
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1 1/2 cups (150 grams) thinly sliced lotus stem (kamal kakdi / bhein)
1 tsp nigella seeds (kalonji)
1 tbsp chilli powder
1 tbsp fennel seeds (saunf) , crushed
1 tsp coriander (dhania) seeds , crushed
1/4 tsp turmeric powder (haldi)
6 whole dry kashmiri red chillies
8 to 10 black peppercorns (kalimirch)
3/4 cup mustard oil
2 tbsp salt