Water Chestnut ki Sabzi (Singhare)

Nutrient - rich water chestnuts need only a culinary imagination. Succulent, slightly crunchy and delicately sweet, water chestnuts are munched raw, seasoned or sauteed and even ground to make flour. This last quality makes it a favourite among those living in the Northern India who abstain from cereals during religious fasts. The flour (Singhare ka atta) is staple in many households during the October - November festive season.


Puris, sabzi and a sweet meat called Katle are some popular items made from water chestnut flour.




Water Chestnut grows in many parts of India, Pakistan, Sri Lanka, Indonesia and Southern China. Though native to South and Southeast Asia, water chestnuts are also found in Africa and North America. The plants grow well in ponds, lakes and even shallow low streams.


Harvested between October and December, water chestnuts are valued in traditional systems of medicine, such as Ayurveda, for their cooling and astringent properties. They are reputed to reduce heartburn, fatigue and inflammation and are also useful in other blood disorders, urinary tract infections, bad breaths, toothaches and dehydration.


So just chomp on a water chestnut. Be a little careful - the plant grows in stagnant ponds, so water chestnut fruits should be washed well before peeling.





Singhare ki Sabzi

Ingredients --
Water chestnut - 250gm
Potato - 1
Asafoetida - 1 pinch
Cumin seeds - 1 teaspoon
Coriander - 1 teaspoon
Lemon - 1
Salt to Taste.

Procedure -- 

1. Peel and cut water chestnut and potato. Take some oil in a pan, add asafoetida, cumin seeds, salt and powdered turmeric, chili and coriander powder.
2. Add vegetables.
3. Cover and cook till soft.
4. Squeeze a lemon and garnish with coriander leaves (optional).


Source : Food First