| • | Peel lotus stems and cut them into round slices.
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| • | Boil them till half tender.
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| • | Put on a strainer or keep in the sun, till dry.
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| • | Mix salt, red chili pepper, mustard powder and turmeric together.
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| • | Rub over lotus stem pieces.
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| • | Put the pickle in a jar.
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| • | Heat oil and let it cool.
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| • | Pour the oil over the pickle.
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| • | Keep the jar in a warm place for 4 days.
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| • | Lotus Stem Pickle is ready. |
