Singhade ki sabzi: Better Recipes Of The Indian Kitchens

Singhade ki sabzi

Two things are associated with the monsoons: the first is a refreshing respite, while the second is the potential for acquiring a cold. Consequently, food preparations during this period are meticulously selected to be nutritious and provide the body with an additional lift in its ability to combat infections.

One such preparation is Delhi’s singhade ki sabzi, which is made with besan, aamchur (dried mango flour), cumin, turmeric, and singhade (water chestnuts). It is vitality on a plate. The body’s defences against the harsh weather are strengthened by the combination of constituents.

Ingredients:

Water Chestnut – 400 gms

Tomatoes – 2 (100 gms)

Ginger – ½ inch Baton

Green chilli – 2

Mustard Oil – 2 tbsp

Green Coriander – 2 to 3 tbsp (finely chopped)

Asafoetida – ½ pinch

Cumin Seeds – ½ tsp

Turmeric Powder – ½ tsp

Coriander Powder – 1 Tsp

Red chilli powder – ½ tsp

Garam Masala – less than ¼ tsp

Salt – ¾ tsp

Chickpea Flour – 1 tbsp

How to make Singhara Curry (Water Chestnut)

For boiling Singhara

1. Take 400 gms of Singhara after washing and drying them.
2. For the boiling process, add them in the pressure cooker along with 1 cup of water.
3. Turn on the flame, close lid of the cooker and boil until the first whistle arrive.
4. Turn the flame to low after the first whistle and leave them to cook for more 2 minutes.
5. Switch off the flame after 3 minutes and wait until its pressure releases.
6. Drain the boiled Singharas out of the cooker and let them cool down.
7. After cooling, peel the boiled Singharas using a knife.

For the Curry

1. Preheat 2 tbsp of Mustard Oil, add ½ tsp of Cumin Seeds on the low flame and roast it.
2. Add ½ pinch of Asafoetida, ½ tsp of Turmeric Powder, 1 tsp of Coriander Powder and saute the spices.
3. Prepare a paste of Tomatoes, Green Chillies and Ginger.
4. Add the paste in the sauteed spices along with ½ tsp of Red chilli powder and cook while stirring it on the medium flame.
5. Roast the spices until Oil separates from it.
6. Take a tempering pan and add 1-2 tbsp of Oil in it, add 1 tbsp of chickpea flour in it and roast while continuously stirring it until its colour changes.
7. Add the roasted chickpea flour in the masala mixture.
8. Add the Boiled Singharas in the masala mixture along with ½ tsp of Salt, less than ¼ tsp of Garam Masala, 2 to 3 tbsp of finely chopped Green coriander and roast while continuously stirring them for 2 minutes.
9. Add ½ / 1 cup of water in it and cook while covering it for 5 minutes on the low flame.
10. The Singhara curry is ready to be served
11. Garnish it with finely chopped Green Coriander.

Serving:

1. You can serve it with Chappati, Paratha, Naan or Rice.
2. This amount of the curry is enough for the 3-4 members of a family.