Sunday, June 10, 2007

Lotus stem pickle

1/2 kg lotus stem (bhein or kamal kakri)
6 teaspoons mustard powder
3 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Turmeric (Haldi) 1/3 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)

Peel and cut lotus stems into round slices and boil till half tender. Put it on a strainer till dry or keep it in the sun till quite dry. Mix salt, red chili pepper, mustard powder and turmeric together. Rub over lotus stem pieces. Put the pickle in a jar and on it pour heated and cooled oil. Keep it for 4 days before serving.