Water Chestnut Bhaji (Dry Curry)
Singhare Ki Sabji
Indian water chestnuts are triangular in shape and have rather tender and sweet flesh. They grown in ponds and appear in shops around September October time in India. Towards the end of the season, they get a little tough and are then used to make bhaji/Sabji, with minimum of spices.
When cooking for a 'fast breaking' meal, use Sendha namak (a type of rock salt), because sea salt is not permitted in Hindu fasting. Serves 4
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
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.