Wash the Lotus stem thoroughly, peel it and wash again. Strain the water and cut into small pieces.
Boil some water in a vessel. Once the water starts to boil put the lotus stem slices into it and let them boil for 3-4 minutes. Make sure that the slices gets little tender and not very soft. Once the lotus stem slices turns little tender, turn off the flame and strain the water. Put the pieces on a cloth and let them dry for 2-3 hours. The slices should be dried completely. If the slices will be moist, then you will not be able to store the pickle for a longer period of time.
Grind the carom seeds, anise, black pepper, and coriander into small pieces. Remember that the masala should not be ground into a fine powder. The whole masala is best suitable to make Lotus Stem pickle.
Heat some oil in a pan and tamper the carom seeds, anise, and heeng. Roast the masala well and turn off the flame. Now put the lotus stem slices into the masala and mix it well with the spoon, so that the masala gets completely mixed with the slices. Let the pickle cools down, add lemon juice to it.
Now put the pickle in a plastic or a glass container. It takes 4-5 days for lotus stem pickle to get ready to serve.
Lotus Stem Pickle is ready to serve. To store it for a longer period of time dip the pickle completely into the oil.