Lotus Stem Pickle Lotus stems cooked with plenty of picklin masalas and flavoured with coriander leaves. By Sanjeev Kapoor 23 Aug 2016 in Recipes Course New Update Main Ingredients Lotus stem, Salt Cuisine Maharashtrian Course Pickles, Jams and Chutneys Prep Time 0-5 minutes Cook time 21-25 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Lotus Stem Pickle 500 grams Lotus stem sliced to taste Salt 3 tablespoons Oil 1/2 teaspoon Mustard seeds 1 teaspoon Onion seeds (kalonji) 1 teaspoon Red chilli powder 1/4 teaspoon Turmeric powder 1 medium Potato boiled and diced 1/2 teaspoon Sugar 1 teaspoon Coriander powder 1/2 teaspoon Garam masala 1 teaspoon Dry mango powder (amchur) 1 teaspoon Aniseed (saunf) powder 1 inch piece Ginger cut into juliennes 2 Green chillies sliced 2 teaspoons Lemon juice 1/4 cup coriander leaves chopped 1 Tomato chopped Method Boil the lotus stems in salted water till soft. Drain and set aside. Heat oil in a kadai, add mustard seeds and onion seeds, Allow it to splutter. Add red chilli powder, turmeric powder and kasuri methi. Mix well. Add the boiled lotus stem and potatoes. Toss well. Add sugar, coriander powder, garam masala, dry mango powder, aniseed powder, ginger pieces and green chillies. Mix well. Cook on low heat for two minutes. Remove from heat and add lemon juice, chopped coriander leaves and tomatoes. Mix well. Store in glass jars and serve with roti. #Aniseed (saunf) powder #coriander leaves #Coriander powder #Dry mango powder (amchur) #Garam masala #Ginger #Green chillies #Lemon juice #Lotus stem #Mustard seeds #Oil #Onion seeds (kalonji) #Potato #Red chilli powder #Salt #Sugar #Tomato #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article