For how many people: 4
100 g lotus cucumber (how to blanch it, see the box below), 100 g asparagus (add salt to boiling hot water to blanch. Add asparagus and remove after 3 minutes), 3 tsp readymade Pickle masala, 2 tsp sunflower oil, salt, 8 g potato starch (cut potatoes and keep them in water overnight. Remove the starch by throwing water in the morning), 3 g ginger, 30 g oregano, 1 lettuce, 5 g spring onion, 3 gram fresh red chilies, some fried lotus root
Put oil in a frying pan and add lotus cucumber and asparagus. Now add potato starch, ginger, pickle masala, lettuce, and salt. Serve by adding oregano and thyme, spring onion, fresh red chili, and fried lotus cucumber on top.
before making pickles
How to wash: Wash the lotus cucumber thoroughly. Cut the stalk from both sides. Now peel it and cut it into a round shape.
How to Blanch: Boil 3-4 cups of water. Put lotus cucumber pieces in boiling water. Let them boil for about 5-6 minutes. Take care that these pieces do not get cooked completely.
Dry like this: After some time filter the pieces of lotus cucumber and immerse them in cold water. Sieve it again after ten minutes. Put these pieces on a cotton cloth so that the excess water gets absorbed by the cloth. Then dry them thoroughly by pressing them with a cloth.
Note: This pickle can be stored for 2-3 weeks in an air-tight container.