The winter season has started and you must have seen water chestnut in Sowcarpet market, the fruit of Singhara is found in the water of the pond, hence it is also called the water caltrop, water chestnut, ling nut, devil pod, bat nut and buffalo nut.
Singhara has many medicinal values and is very beneficial alsi acts as a coolant, it cures jaundice, has antioxidant properties, treats urine infection, cures indigestion and nausea, relieves cough, helps to combat hypertension, improves blood and is beneficial for hair growth… We often use to buy boil peel and eat… My kids love it too.. So wanted to try making Singhara sabzi and it came out so well…Today, I am going to share with you the recipe for making Singhara ki Sabzi Recipe which is delicious as well as nutritious….
1/2 kilo Raw Water Chestnut
2 Onion (chopped)
1 tap Ginger paste
I tsp Garlic paste
2 Green Chilly
2 Tomatoes (chopped)
I/2 tsp Cumin Seeds
Pinch of Asafoetida (Heeng)
I/4 tsp Turmeric Powder
I /2 tsp Red Chilly Powder
I/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
Salt to taste
2-3 tsp Oil
Coriander Leaves (finely chopped) to garnish
1).Take Singhara wash it Pressure cook it for about 3 whistle. You don’t need to add water while pressure cook.
2).To make gravy, add chopped onion and tomatoes , cashew nuts, ginger paste , green chilli and garlic paste in a mixer jar and grind them to fine paste.
3).Take oil in a pan and keep it on the gas for heating. When the oil becomes hot, add asafoetida and cumin seeds . After roasting it add grinded pasted and fry it for 2-3 minutes..
4).Now add turmeric powder, red chilli powder, coriander powder and salt to this roasted spice and Add 1/2 cup of water cook the spices on medium flame till oil shows separately.
5).Add cooked singhara and a glass of water. Cook covered for about 10 minutes. Garnish with coriander leaves, singhara sabzi is ready, serve hot with puri or chapatti or rice..