Ingredients
- 500 grams water chestnuts/singhade
- 2 tsp turmeric/haldi powder
- 2 tbsp yellow mustard powder
- 2 tbsp mustard oil
- Pinch of asafoetida/hing
- 2 tsp fenugreek seeds/methi
- 1 tsp nigella seeds/kalonji
- 1 tbsp whole fennel seeds/saunf
- 1 tsp carom seeds/ajwain
- 2 tsp red chilli powder
- Salt to taste
Preparation
- Rinse, clean, peel and cut each water chestnut into half.
- Boil enough water with salt. Soak in the water chestnuts in it for 2 minutes. Drain water.
- Sprinkle a little salt on the chestnuts. Add turmeric and mustard powder and toss.
- Keep aside in a bowl.
- Heat mustard oil. Add asafoetida, fenugreek and nigella seeds one after another. After the spices sizzle, add fennel and carom seeds together. Switch off the gas.
- Add chilli powder and pour the spice mixture over the water chestnuts. Mix well so that they get fully coated.
- Transfer to a glass jar and let stand for 2-3 hours before consumption.
- The pickle can be refrigerated after 4 hours and will be good for 2 to 3 weeks.