"Traditional Punjabi Kamal Kakdi ka Achaar (Lotus Stem Pickle) recipe for 500 grams of lotus stem, using only vegan and plant-based ingredients locally available in India. The recipe should be tangy, spicy, and deeply aromatic, with step-by-step preparation including boiling, frying, and preserving methods. Include exact quantities, maturation time, shelf life, and chef's tips. Also provide a regional variation comparison table for North, West, East, and Central Indian styles focusing on oil choice, spice profile, tanginess, preservation, and texture. Finally, add serving suggestions."