Take six pieces of lotus stems and wash them thoroughly. Then pat dry it with a clean towel. Then peel the skin and cut it into round pieces. (Pro tip: When you buy these stems, make sure that they are closed from both ends.)

Now take a wok and add 2 cups of water into it. Now add 1 tbsp of salt into it. Then add all the lotus stem pieces into it. Now cook it for 2 to 3 mins till it starts simmering.

Strain all the stems very nicely.

Now in a frying pan, dry roast 2 tbsp coriander seeds, 10 to 15 pieces black pepper and 2 tsp fennel seeds.

Now grind the seeds very finely.

Now take a wok and heat 2 cups of mustard oil and then cool it. Now add 1 tbsp brown mustard seeds, spice mix, 1 tbsp Kashmiri red chili powder, 1 tbsp dry ginger powder, 1 tbsp salt and a pinch of asafoetida.

Now add the lotus stems into the mixture. Cook it for 2 to 3 mins under low flame. Then add 1 tbsp of vinegar and mix it very well.

Your lotus stem pickle is ready. You can store it in a glass jar and have it any time.