Singhara-Water Chestnut Bhaji/Sabji
Singhare Ki Sabji
Ashok Gupta
Note from Mamta: This recipe is for people in India, because Indian water chestnuts are hard to find in UK. If you do find them, they are quite expensive.
Indian water chestnuts are triangular fruits of a plant that is cultivated in ponds and shallow rivers in India. They have crisp, silky texture and a milky-sweetish flesh. Street hawkers sell them from their mobile carts, in the markets, on roadside and from door to door, especially in smaller towns. They are very, very popular during their short season.
Singhara are cultivated in muddy ponds and harvested by farmers either on little rafts or walking in the muddy, shallow ponds. They appear in shops around September October time in northern India. Towards the end of the season, their flesh gets slightly tougher. At this stage, they are usually eaten boiled or cooked into various types of Bhajies/Sabjies, bhaji/Sabji, using minimum of spices.
This recipe comes from my late elder brother Ashok. When we were kids living in countryside in India, he sometimes led us into shallow village ponds, to 'pick' some for ourselves. Nice memories, though I now realise how dangerous that was, the slippery ponds and no swimming experience! But we were kids having fun!
Serves 4
Edited November 2023
Ingredients
500 gm. water chestnuts, peeled
2 tbsp. oil
1 tsp. cumin seeds
A pinch of hing or asafoetida powder (optional)
1/2 tsp. or less chilli powder, adjusted to taste (you can use chilli flakes)
1/2 tsp. salt, adjusted to taste
Juice of 1/4 lemon
Instructions
Heat oil in a wok or karahi, add cumin seeds and asafoetida powder.
As seeds crackle, add water chestnuts, spices and salt. Stir and cook covered on low heat until they look nice and shiny. They do not long to cook. Remember, they are eaten raw like a fruit or salad most of the time.
Squeeze a little lemon juice, sprinkle the garam masala and transfer to a bowl.
Serve hot with Parathas or on their own as a snack.
