Singhare ki sabji

Stir fried boiled water chestnut cooked along with spices


  • 1 kilogram Water Nut / Singhada
  • 2 onion, chopped
  • 1 tomato, chopped
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • Coriander leaves - For garnishing
  • 1 piece cinnamon / dalchini
  • 2 bay leaves
  • 1 tablespoon oil


  1. Boil singhada / waster chest nut in half liter water. Once cool, peel and keep aside.
  2. Blend tomato, green chillies, coriander leaves into puree. Keep aside.
  3. Heat oil. Fry cinamon and bay leaves. Add onion and fry till light brown.
  4. Roast tomato puree and ginger garlic paste.
  5. Add spice powder and salt. Mix well. Cook till all water is dried.
  6. Add shingare and mix well. Add water, cover and cook till shingare are cooked.
  7. Garnish with coriander leaves. Serve shingare ki sabji hot with roti.

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