Kamal Kakdi ka Achaar

Ingredients 

• 5 lotus stems washed thoroughly
• 1/2 cup mustard Seeds
• 1/4 cup fennel seeds (saunf)
• 1 cup filtered mustard oil
• 1 teaspoon asafoetida
• 1 1/2 tablespoons red chilli powder
• Salt to taste
• 1 tablespoon onion seeds (kalonji)
• 1/4 cup vinegar

Method

1. Heat 2 cups of water in a deep non-stick pan. Peel the lotus stems and cut them into not too thin slices. Add these slices to the pan and bring the mixture to a boil. Let them cook for a while.
2. Crush mustard seeds and fennel seeds to a coarse powder.
3. Strain the lotus stems.
4. Heat the same deep non-stick pan, add mustard oil and heat till it reaches smoking point. Add lotus stems and mix well.
5. Add asafoetida, red chilli powder, salt and crushed spice powder and mix well. Add onion seeds and mix again.
6. Switch off the heat and mix well. Add vinegar and mix well.
7. Transfer into a sterilized container and serve as required.

Nutrition Info