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Lotus Stem Pickle
Main Ingredients | Lotus stem |
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 |
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
- 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.
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