Water chestnut curry is a scrumptious curry made of Singhada. It is healthier and tastier to eat. This recipe has given water chestnut a unique fusion of spices which has made it more scrumptious.
Here is a step by step recipe along with pictures to make water chestnut curry. Serving it along with Indian bread such as Chapati, Paratha will help to make it scrumptious.
Wash and dry 400 grams of water chestnut.
Add them in a cooker along with a cup of water.
Boil them until the first whistle blows.
After the first has blown, turn the flame to low and cook it for 3 minutes.
Switch off the flame after 3 minutes and wait until its pressure releases.
Drain out the boiled water chestnut out of the cooker and let them cool down.
After cooling them, peel the boiled water chestnuts using a knife.
Heat 2 tbsp of mustard oil and roast a ½ tsp of cumin seed in it on low flame.
Add a ½ pinch of asafoetida, a ½ tsp of turmeric powder, a tsp of coriander powder to it and saute them.
Add the paste of tomato, green chilli and ginger baton.
Add a ½ tsp of red chilli powder and cook while stirring it on medium flame.
Roast all the ingredients until oil separates from them.
Preheat a tempering pan, add 1 to 2 tbsp of oil in it, add a tbsp of chickpea flour to it.
Roast while continuously stirring until its colour changes.
Add it to the Masala mixture and stir it.
Add the boiled water chestnuts to it.
Add a ½ tsp of salt, less than a ½ tsp of Garam Masala, 2 to 3 tbsp of finely chopped green coriander to it.
Stir and roast for 2 minutes.
Add a ½ cup of water to it and cook while covering it for 5 minutes on low flame.
The water chestnut will be cooked after 5 minutes.
Garnish it with finely chopped green coriander and serve it.
- You can serve it with Chapati, Paratha, Naan or Rice.
- This amount of curry is enough for the 3-4 members of a family.
- 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
- For boiling Singhara
- - Take 400 gms of Singhara after washing and drying them.
- - For the boiling process, add them in the pressure cooker along with 1 cup of water.
- - Turn on the flame, close lid of the cooker and boil until the first whistle arrive.
- - Turn the flame to low after the first whistle and leave them to cook for more 2 minutes.
- - Switch off the flame after 3 minutes and wait until its pressure releases.
- - Drain the boiled Singharas out of the cooker and let them cool down.
- - After cooling, peel the boiled Singharas using a knife.
- For the Curry
- - Preheat 2 tbsp of Mustard Oil, add ½ tsp of Cumin Seeds on the low flame and roast it.
- - Add ½ pinch of Asafoetida, ½ tsp of Turmeric Powder, 1 tsp of Coriander Powder and saute the spices.
- - Prepare a paste of Tomatoes, Green Chillies and Ginger.
- - Add the paste in the sauteed spices along with ½ tsp of Red chilli powder and cook while stirring it on the medium flame.
- - Roast the spices until Oil separates from it.
- - 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.
- - Add the roasted chickpea flour in the masala mixture.
- - 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.
- - Add ½ / 1 cup of water in it and cook while covering it for 5 minutes on the low flame.
- - The Singhara curry is ready to be served
- - Garnish it with finely chopped Green Coriander.
- - You can serve it with Chapati, Paratha, Naan or Rice.
- - This amount of curry is enough for the 3-4 members of a family.