Lotus Stem Pickle
|Kamal kakdi||1⁄2 Kilogram (Lotus Stem / Bhein)|
|Mustard powder||6 Teaspoon|
|Red chili pepper||3 Teaspoon|
|Salt||1⁄3 Cup (5.33 tbs)|
|Mustard oil||1 Cup (16 tbs)|
1) Boil the fresh, cleaned, skinned and roundly sliced lotus stems till half tender.
2) Drain the water and make it dry on a strainer or keep it in the sun till arid.
3) Make an even mixture of red chilli pepper, turmeric, salt and mustard powder and rub over the stem pieces.
4) Store the pickle in a jar and on it pour heated and cooled oil.