- Boil water in a pan, add chopped lotus stems and bring it to boil,strain the boiled lotus stems and keep aside.
- Dry roast fennel seeds, kalonji seeds, ajwain for about 1-2 minutes then transfer to a dinchik and slightly crush to a coarse powder.
- Heat around 1 cup of mustard oil in a pan, add kalonji, boiled lotus stems, chopped green chillies, and saute it.
- Now add turmeric powder, dry mango powder, red chilli powder, give it a mix, then add the prepared powder, salt (to taste) and also add vinegar at the end.
Delicious Lotus Stem Pickle is now ready to serve.