Lotus Stem Pickle

Ingredients

• 500 grams lotus stem sliced
• Salt to taste
• 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

1. Boil the lotus stems in salted water till soft. Drain and set aside.
2. 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.
3. 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.
4. Remove from heat and add lemon juice, chopped coriander leaves and tomatoes. Mix well. Store in glass jars and serve with roti.