Lotus Stem Pickled Veg
Added to 4 cookbooks
This recipe has been viewed 11721 times
Tingle your taste buds with the spicy and tandgy lotus stem pickle made from chopped lotus stem or kamal kakdi.
- 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.
This recipe was contributed by ramanika on 30 Sep 2011
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