### TranslatedIngredients: 1 kg Singhade (water chestnut) - boiled,2 tablespoons Salt,2 tablespoons Turmeric powder (Haldi),1 tablespoon Red Chilli powder,1 tablespoon Mustard powder,2 tablespoons Fennel seeds (Saunf) - powdered,1 teaspoon Sugar,2 tablespoons Sunflower Oil,1 teaspoon Vinegar ### PrepTimeInMins: 30 ### CookTimeInMins: 10 ### TotalTimeInMins: 40 ### Servings: 2 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: 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.
