Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, water chestnut /singhara /panifal curry🍲🍲. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Water chestnut /singhara /panifal curry🍲🍲 is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Water chestnut /singhara /panifal curry🍲🍲 is something that I have loved my whole life. They are fine and they look fantastic.
Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans. Water caltrops are shaped like bats or buffalo heads and taste similar to yams or potatoes. Water chestnuts have many uses and are linked to several benefits.
To get started with this particular recipe, we must prepare a few components. You can have water chestnut /singhara /panifal curry🍲🍲 using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Water chestnut /singhara /panifal curry🍲🍲:
- Prepare 1/2 kg water chestnut
- Prepare 2 tomato
- Make ready 2 onion
- Get 1 inch ginger
- Take 5-6 garlic clove
- Get 1 bay leaf
- Get 1/2 tsp cumin seeds
- Take Whole spices (Cinnamon, clove, green cardamom, black pepper corns)
- Prepare 2 green chilli
- Make ready 1 tsp turmeric powder
- Get 1 tsp red chilli powder
- Make ready 1 tsp coriander powder
- Prepare 1 tsp cumin powder
- Get 1/2 tsp black pepper powder
- Get 1 tsp kitchen king masala
- Make ready Salt to taste
- Get 3-4 tablespoons oil
- Make ready Pinch hing
- Take 2 tablespoons coriander leaves
It is olive green or magenta in colour. It is also called; water chestnut, singhara, panifal, devil pod and so on. This fruit belongs to the species of floating. Singhara, or Indian water chestnut, is a popular snack.
Steps to make Water chestnut /singhara /panifal curry🍲🍲:
- In a pressure cooker add washed water chestnut, water close the lid boil until one whistle arrive. After first whistle leave them to cook for more 2 minutes on law flame. After 2 minutes switch off the flame and let them cool down. After cooling peel the boiled chestnut. Using the knife.
- Now in a mixer jar add tomato, green chilli, ginger, garlic and make a fine paste.
- Now in a kadhai heat oil add cumin seeds, bay leaf, whole spices and roast it until aroma. Then add hing, chopped onion and saute until golden brown.
- Now add all dry spices and saute them on law flame. Add tomato purée and cook them until oil separates.
- Now add boiled water chestnut, salt and cook for 2minutes. Then add water and cover it. Cook for 5minutes.
- Now water chestnut curry is ready. Serve and garnish with chopped coriander leaves
Its flour is used by Hindus during fasts during festivals like Navratri. Learn about its many Water chestnut or caltrop, is an aquatic plant belonging to the genus Trapa. The edible part is actually a large seed, which is surrounded by an odd-looking fruit. Singhara atta is made from singhara or water chestnut, singhara or water chestnut also known as water caltrop are floating annual aquatic plants Navratri Fast,navratri recipes,Vrat Recipes,Vrat ka Khana, singhada,singhara atta,singhara flour,water chestnut flour,singhara benefits, singhada. How Water Chestnut is effective for various diseases is listed in repertory format.
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