Sem Aloo ka Achaar

Ingredients

• 1 kg potatoes, boiled and diced
• 1 kg broad beans (sem), washed
• 1 tbsp turmeric (haldi) powder
• ¼ cup (45 g)  salt
• ½ cup (40 g) pissi rai (powdered mustard seeds)
• 2 tsp chilli powder
• 1-cup (240 g) sarson ka tel (mustard oil)
• A sterilised jar

Preparation

• Boil enough water as may take in the beans, and add 1 tsp turmeric to it. When it comes to a boil add the beans, let them blanch for 1 minute, then drain them off and leave in a colander for all the water to dry out. Spread them out on a cloth, to be sure.

• String the beans and split them apart.

• Mix together all the ingredients and place in the jar and sun for 3-4 days, before you eat it. This does not have much more than 4-5 weeks of a shelf life.