🍽️ Servings:
2 people
⏱️ Time:
15 minutes total
🌰 Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh singhara (water chestnuts), peeled and halved | 2 cups |
| Ghee or oil | 1 tbsp |
| Cumin seeds | ½ tsp |
| Green chili, chopped | 1 |
| Ginger, grated | ½ tsp |
| Rock salt (sendha namak) or regular salt | to taste |
| Lemon juice | 1 tsp |
| Fresh coriander leaves, chopped | 1 tbsp |
(Optional additions: diced bell peppers or carrots for color and crunch)
🔪 Instructions
- Prep: Peel and halve the singharas. If using raw chestnuts, rinse them well.
- Heat pan: Add ghee or oil to a kadhai or pan on medium flame.
- Temper: Add cumin seeds; let them splutter.
- Flavor: Add chopped green chili and grated ginger; sauté for 20–30 seconds.
- Add singhara: Toss in the halved water chestnuts. Stir-fry for 5–7 minutes — just until they turn slightly glossy but remain crunchy.
- Finish: Add salt and lemon juice. Stir well.
- Garnish: Sprinkle chopped coriander. Serve hot.
✅ Tip: Don’t overcook — singhara tastes best when it stays crisp.