Lotus Stem Pickled Veg
by ramanika
Added to 4 cookbooks
This recipe has been viewed 13568 times
Tingle your taste buds with the spicy and tandgy lotus stem pickle made from chopped lotus stem or kamal kakdi.
Method- Scrape and wash the lotus stems and chop diagonally into thin slices.
- Add enough water in a deep pan, add the lotus stems along with salt and cook till they become soft and tender. Drain and keep aside.
- Heat the oil in a pan and add the mustard seeds and kalonji. When the seeds crackle, add the chilli powder, turmeric powder, kasoori methi and saute for 1 minute.
- Add the lotus stems and potato, mix well and cook on a slow flame for 4 minutes.
- Add the salt, sugar, coriander powder, garam masala and amchoor, mix well and cook for 2 minutes.
- Add the anieeds powder and ginger juliennes, mix well and remove from the flame.
- Add the lemon juice and mix well.
- Garnish with coriander, green chilies and diced tomato.
- Serve hot.
Other Related Recipes
This recipe was contributed by ramanika on 30 Sep 2011
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe