Lotus Stem Pickled Veg


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Tingle your taste buds with the spicy and tandgy lotus stem pickle made from chopped lotus stem or kamal kakdi.

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Lotus Stem Pickled Veg recipe - How to make Lotus Stem Pickled Veg

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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  1. Scrape and wash the lotus stems and chop diagonally into thin slices.
  2. 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.
  3. 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.
  4. Add the lotus stems and potato, mix well and cook on a slow flame for 4 minutes.
  5. Add the salt, sugar, coriander powder, garam masala and amchoor, mix well and cook for 2 minutes.
  6. Add the anieeds powder and ginger juliennes, mix well and remove from the flame.
  7. Add the lemon juice and mix well.
  8. Garnish with coriander, green chilies and diced tomato.
  9. Serve hot.

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This recipe was contributed by ramanika on 30 Sep 2011

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