- Servings: 4-5
- Preparation time: 20 minutes.
- Frying time: 15-17 minutes.
- Cooking time: 3-4 minutes.
- Total time: 41 minutes.
Water Chestnut or Singhara is a zero fat aquatic tuber (vegetable) a special gift for us from nature, which is rich in Iodine, dietary fibre, potassium, manganese, Vitamin B6 and copper.
It is available only in the pre winter season (mostly in October and November month) in India…
District of Rewa and Santa from Madhya Pradesh are known for Water chestnut cultivation. It is native to south east Asia, Southern China, Taiwan, Australia, Africa and India.
It is highly versatile can be enjoyed any form just like raw, boiled, fried, grilled and pickled. So lets prepare some savoury and sweet dishes from this fresh (Raw) water chestnut. I will upload different recipes from this.
Today’s recipe is based on my mom’s recipe, I just add fresh cream for extra richness, you may skip the cream…
- Water Chestnut or Singhara: 500 gm
- Potato: 100 gm.
- Onion: 1no. (Big)
- Tomato: 1no. (Medium)
- Salt: 1 teaspoon (As per taste)
- Turmeric powder: 1/2 teaspoon
- Ginger: 2” piece teaspoon (paste)
- Coriander Powder: ½ teaspoon
- Cumin powder: 1/2 teaspoon
- Cumin: 1/2 teaspoon
- Garam masala Powder: 1/2 teaspoon
- Bay leaf: 2 no.
- Red chilli powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Fresh cream (Malai): 1 tablespoon (optional)
- yogurt (curd): 1 tablespoon.
- Coriander leaves: 1 tablespoon (chopped)
- Mustard oil: 2-3 tablespoon.
- Peel off water chestnuts, divide into two, keep aside.
- Chop onion longitudinally, keep aside.
- Grate ginger and tomato, keep aside.
- Chop potato into similar pieces as water chestnuts, keep aside.
- Take a pressure cooker, heat oil; let oil start to smoke, add cumin and bay leaf. Sputter for few seconds; add onion, stir fry on high flame for couple of minutes or till it gets translucent, add fresh cream (malai).
- Continue to cook for couple of minutes, add grated tomato, chilli powder, turmeric powder, salt, cumin powder and coriander powder; continue to cook on lower flame for couple of minutes, add grated ginger, continue to fry till oil separates from masala (or liquid dries up).
- Add potato, stir fry for couple of minutes, add chopped Singhara (water chestnut); continue cooking for 3-4 minutes.
- Add curd, stir continue for couple of minutes; add a cup of water(as per your gravy requirement), close the lid of cooker. Bring to full cooking pressure.
- Put of the flame let it cool; after opening add Garam masala, “Water Chestnut(Singhara) ki sabji/sabzi” is ready to be served with meal.
- Transfer into serving bowl decorates with coriander leaves.
Water Chestnut(Singhara) ki sabji/sabzi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.