Shinghara (Water Chest Nut) Masala

Serving: 2-3
Preparation time: 15-17 minutes.
Frying time: 13-14 minutes.
Total time: 31 minutes.

“As the cool breeze brings water chestnuts to the market, my kitchen fills again with their crisp melody.”

“Year after year, their gentle crunch brings warmth and happiness to my table.”

This is the beautiful season of fresh water chestnuts, and I always look forward to it with excitement. The crisp texture and delicate sweetness make me to experiment with the wonderful gift of nature.

Last year, I prepared many varieties; from Stir Fry and Curries to Sabji, Kheer, Halwa, Pickle and even Salads. Each version had its own charm and flavour.

This year too, I plan to explore more creative ways to cook with this, blending traditional tastes with new twists while keeping its natural crunch intact.

“Shinghara (Water Chest Nut) Masala” is a simple yet elegant dish that celebrates the earthy sweetness and crisp texture of fresh water chestnuts.

The delicacy of the water chestnut stays intact, making every bite a delightful contrast of flavour and texture. Light on the palate yet rich in taste, it pairs beautifully with warm Phulkas, Puris, or even as a side dish with Dal–Rice.

I prepared the recipe using a rich tomato-onion paste, cooked slowly until aromatic, then added a hint of fresh cream for a silky finish. The boiled water chestnuts absorbed the masala beautifully, giving the dish a perfect balance of mild spice and gentle sweetness.

Ingredients:

Water chestnut: 250 gm with shell
Onion: 1 no. (small)
Tomato: 1 no. (small)
Ginger: 1” piece
Garlic: 3-4 clove
Green Chilli: 2 no.
Cumin: 1/2 teaspoon
Coriander Powder: 1 teaspoon
Cumin Powder: 1/4 teaspoon
Fresh cream: 1 tablespoon.
Garam Masala Powder: 1/4 teaspoon
Salt: 1 teaspoon
Red Chilli Powder: 1/4 teaspoon
Turmeric powder: 1/2 teaspoon
Mustard oil: 3-4 tablespoon

Preparation:

Clean and peel the water chestnuts; chop into 2 halves; boil, keep aside.
Grind onion, tomato, ginger, garlic and green chilli together, keep aside.

Method:

Take a fry pan. Put oil, when oil starts smoking; add cumin, sputter for few seconds, add ground masala, fry for couple of minutes on medium flame.
Add turmeric powder, coriander powder, cumin powder, turmeric powder, chilli powder and salt, continue frying for couple of minutes on lower flame.
Add fresh cream; continue to fry until oil separate from masala.
Add boiled Singhara; continue frying for couple of minutes.
Put off the flame, add garam masala powder to enhance the taste.
Decorate with green coriander leaves, serve at lunch or dinner time.