Singhara, or water chestnut, is an aquatic vegetable that is available only for a couple of months during the winter season. It is a healthy, low-calorie, high-fiber tuber rich in several antioxidants, vitamins and minerals.
Stir-fried singhara is a simple yet flavorful dish made with water chestnut and some basic Indian spices.
This quick, straightforward recipe can be served as a healthy side dish at a meal or mid-evening snack.
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- 500 grams raw singhara (water chestnuts)
- 2 tbsp desi ghee (clarified butter)
- 1 large onion, finely chopped
- 15 garlic cloves, finely chopped
- 1 medium sized shimla mirch (bell pepper), diced
- 1 cup green onion with leaves, chopped
- 1/2 tsp sendha namak (rock salt)
- 1 tsp red chilli flakes
- 1/4 tsp black pepper powder
- 1/4 tsp oregano
- 2 tbsp chopped hara dhania (cilantro)
- 1/2 lemon for juice
- Boil the singhara as explained in the video and set aside.
- Keep a pan on low-medium heat. Add the desi ghee and let it get hot. Then add in the singhara and fry until they turn a little golden. Transfer the singhara to a plate and set aside.
- Add the chopped onion and garlic and saute until golden.
- Add the diced shimla mirch, fried singhara and chopped green onion. Keep heat on medium and mix well; then reduce the heat to low and add the sendha namak, red chilli flakes, black pepper powder, oregano and chopped hara dhania. Mix well and cook for about 5 minutes ensuring the veggies retain their crunch.
- Remove from heat, squeeze the lemon into it and mix again.
- Plate the dish and serve.
© 2022 Rajan Singh Jolly