Ingredients: kg Singhade (water chestnut) - boiled, tablespoons Salt, tablespoons Turmeric powder (Haldi), tablespoon Red Chilli powder, tablespoon Mustard powder, tablespoons Fennel seeds (Saunf) - powdered, teaspoon Sugar, tablespoons Sunflower Oil, teaspoon Vinegar, Vegetarian diet
Instructions: To begin making the Singhade Ka Achaar recipe, peel the pointed sides, wash and cut into two.Boil it with a glass of water for 10 to 12 minutes in a saucepan, cool and keep in strainer. Lay it in an open space for 1 hour now. Take a large bowl and mix all the ingredients including the boiled singhade properly.Keep the jar in sun light for 2 days and it's ready to serve.Serve Singhade Ka Achaar along with Pudina Tawa Paratha or Nutty Aloo Paratha for breakfast on a weekend morning.