Lotus stem pickle

Name: Lotus stem pickle
Total time: 3000 s
Cuisine: Indian
Ingredients: 250 grms lotus stem; 2 tbsp yellow mustard seeds; 1 tsbp rai; 2 pinch hing; 1 tbsp turmeric powder; 1 tsbp red chilli powder; 1/3 tbsp black salt; 1/2 tbsp fenugreek seed; 1/2 tbsp cumin seed; 1/2 cup mustard oil; 1/2 tbsp kalonji {optional}; 3 tbsp vinegar; 1 tsbp salt; 1/2 tbsp Cumin seeds

Mukta Shukla @Eat_Heallthy

khajuraho Madhya Pradesh

Yummy tangy mouthwatering pickle

Mukta Shukla @Eat_Heallthy

khajuraho Madhya Pradesh

Yummy tangy mouthwatering pickle

Saved

Ingredients

50 minutes

250 grmslotus stem
2 tbspyellow mustard seeds
1 tsbp rai
2 pinchhing
1 tbspturmeric powder
1 tsbp red chilli powder
1/3 tbspblack salt
1/2 tbspfenugreek seed
1/2 tbsp cumin seed
1/2 cup mustard oil
1/2 tbspkalonji {optional}
3 tbspvinegar
1 tsbp salt
1/2 tbspCumin seeds

Saved

Steps

50 minutes

1

Gather all. wash and3 peel lotus stem and sliced thin.
2

Heat water in a pan put lotus stem for a few seconds and immediately transfer it to cold water, and pat dry
3

Roast all spices and grind it coarsely, heat oil, and allow it to cool, now add spices mix well, add lotus stem, mix well. Keep aside for 5min, now add vinegar. Transfer to dry jar. Ready