Pluck the leaves of wouste haakh and collect them in a bowl.

Wash them so well by changing water couple of times because there's so much of dirt & sand in them.

Peel the lotus stems.

Cut them diagonally about 1/2 inches in length.

Wash them so well because their holes carry lots of dust.

Take mustard oil in a pressure cooker. The quantity of oil is high but this is how it is made.

Let the oil heat to the smoking point.

Add cumin seeds and let them splutter.

Add lotus stems.

Saute on high heat for 2 minutes or until the colour of Nadru begins to change slightly.

Add the red spinach.

Saute for a minute. During this, haakh will shrink.

Put a lid and let them cook for 6 whistles.

Once the pressure is released, open the lid. Haak & Nadru are properly cooked.

Add salt, kashmiri red chilli powder and beaten curd.

Start whisking otherwise curd will curdle. Keep stirring until curd begins to boil.

Thereafter leave the haak for simmering until water is completely or almost dry.

Woste Haak te Nadru is ready. Enjoy.