Singhar ki Sabzi
Veg
Vegan
Water chestnut (singhara) curry cooked in a hing-tomato gravy — a Brij Ekadashi fasting dish eaten when grains are forbidden. The crisp water chestnuts soften slightly in the tangy gravy while retaining their characteristic texture, a seasonal autumn-winter specialty.
Cuisines
Brij
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 250 grams | singhara (water chestnuts) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | amchur (dried mango powder) |
| 1 teaspoon | salt |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Peel and cut the singhara into bite-sized pieces.
- 2 Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat.
- 3 Add cumin seeds and fennel seeds to the oil and let them splutter.
- 4 Add the singhara pieces to the pan and stir well.
- 5 Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the singhara.
- 6 Stir everything well to coat the singhara with the spices.
- 7 Cover the pan and let it cook on a low flame for about 10-15 minutes, stirring occasionally.
- 8 Once the singhara is cooked and tender, add amchur powder and mix well.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of garam masala at the end of cooking.