I had earlier shared the Water Caltrop recipes (the pepper singhara and the fried singhara). Many people would be surprised to know that we can also prepare it as part of meal in our lunch or dinner.
Today I am sharing my recipe of Shingare ki Sabzi. You can follow the easy and simple recipe with step by step instructions below.
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
| Ingredients | Quantity |
| Singhara | 1/2 kg |
| Radish / Mooli | 2 |
| Onion | 1 |
| Bay leaf | 2 |
| Cinnamon stick | 1 inch |
| Garam masala powder | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Coriander powder | 1/2 teaspoon |
| Salt | as needed |
| Coriander leaves | for garnish |
| Oil | 1/4 cup |
Method:
1.Peel off the skin of singhara and mooli and cut it into small pieces. Pressure cook it for about 3 whistle. You don’t need to add water while pressure cook.
2.Heat the oil in a wok or kadhai and add onion, bay leaf and cinnamon stick. Fry it until light golden brown in the color.
3.Add garam masala powder, red chilli powder, turmeric powder, coriander powder and salt. Add 1/2 cup of water cook the spices on medium flame till oil shows separately.
4.Add cooked singhara and a glass of water. Cook covered for about 10 minutes. Garnish with coriander leaves, singhara sabzi is ready, serve hot with puri or chapatti.
5.Enjoy!
