Lotus Stem Pickle Recipe

1/2 kg lotus stem (bhein or kamal kakri)
6 teaspoons mustard powder
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Turmeric (Haldi)
1/3 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
How to make lotus stem pickle:
  • Peel and cut lotus stems into round slices and boil till half tender.
  • Put it on a strainer till dry or keep it in the sun till quite dry.
  • Mix salt, red chili pepper, mustard powder and turmeric together.
  • Rub over lotus stem pieces.
  • Put the pickle in a jar and on it pour heated and cooled oil.
  • Keep it for 4 days before serving.

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