Follow these steps for perfect results
Singhare (water chestnut)
peeled and chopped
Mustard seeds
Curry leaves
Black pepper powder
Turmeric powder (Haldi)
Asafoetida (hing)
Salt
Sunflower Oil
Pressure cook the water chestnuts with their outer layer in 1 cup of water for 4 whistles.
Peel the cooked water chestnuts and chop them into small pieces.
Heat oil in a kadai.
Add mustard seeds and let them crackle.
Add curry leaves and asafoetida (hing), allowing the curry leaves to splutter for a few seconds.
Add the chopped water chestnuts.
Sprinkle with black pepper powder, turmeric powder, and salt.
Stir fry for about 5 minutes.
Switch off the heat and serve.
Expert advice for the best results
Adjust the amount of black pepper according to your spice preference.
Roasting the water chestnuts before cooking can enhance the flavor.
Garnish with fresh coriander leaves before serving.
Everything you need to know before you start
10 mins
Can be made a day in advance
Serve in a bowl, garnish with coriander leaves.
Serve hot with roti or rice.
Serve as a side dish with a complete meal.
Complements the spices
Discover the story behind this recipe
Commonly made during fasting periods as it omits onion and garlic.
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