by Shivani Khanna
Singhara or Water Chestnut is a fruit therefore eaten during religious fasting in India. It can be eaten raw, boiled or as flour, after drying and grinding. Singhara is indigenous to India and used in Ayurveda to cure various diseases.
Singhara is rich in proteins, carbohydrates, vitamin B, C, iron, calcium, magnesium, phosphorus, iodine and contains no fat. It is a natural antioxidant, prevents wrinkles and protects from UV rays. It helps to prevent sugar,ulcer, gout and heart diseases and is used for treating diarrhoea, dysentery, thyroid problem, swelling and bronchitis. It contains iodine, manganese and other minerals that help in proper functioning of thyroid.
Singhare ki Sabji
500 gms raw singhara/water chestnut
1 tbsp oil
1/4 tsp jeera
1/3 tsp salt, or to taste
1. Shell the singhara/water chestnut.
2. Cut the singhara into two pieces each.
3. In a wok, heat the oil, add the jeera and cook till it sputters.
4. Add the singhara and stir. Sprinkle the salt and stir once again.
5. Add two tablespoons of water and cover the wok with a lid. Cook on slow heat.
6. Once the water has evapoated and the singhara is cooked through, yet has a crunch, remove from fire.
7. Serve hot or cold with Kuttu & Singhara Atta Roti, Samak ke Chaval, Sabudana Khichri.