Singhar ki Sabzi

Singhar ki Sabzi

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

Build a full meal around Singhar ki Sabzi

Get a matched combo of sides and accents

Recipe

Prep: 10 min Cook: 20 min Total: 30 min 2-3 servings

Ingredients

Water Chestnut 250 grams Water Chestnut
mustard oil 2 tablespoons Mustard oil
Cumin 1 teaspoon Cumin , seeds
Fennel Seed 1 teaspoon Fennel Seed
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
Amchur 1 teaspoon Amchur , dried mango powder
salt 1 teaspoon Salt
Cilantro 2 tablespoons Cilantro , chopped

Instructions

  1. 1 Peel and cut the singhara into bite-sized pieces.
  2. 2 Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat.
  3. 3 Add cumin seeds and fennel seeds to the oil and let them splutter.
  4. 4 Add the singhara pieces to the pan and stir well.
  5. 5 Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the singhara.
  6. 6 Stir everything well to coat the singhara with the spices.
  7. 7 Cover the pan and let it cook on a low flame for about 10-15 minutes, stirring occasionally.
  8. 8 Once the singhara is cooked and tender, add amchur powder and mix well.
  9. 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.