Singhara Stir-Fry Recipe (Water Chestnut Stir Fry)

🍽️ Servings:

2 people

⏱️ Time:

15 minutes total

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🌰 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)

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🔪 Instructions

1. Prep: Peel and halve the singharas. If using raw chestnuts, rinse them well.
2. Heat pan: Add ghee or oil to a kadhai or pan on medium flame.
3. Temper: Add cumin seeds; let them splutter.
4. Flavor: Add chopped green chili and grated ginger; sauté for 20–30 seconds.
5. Add singhara: Toss in the halved water chestnuts. Stir-fry for 5–7 minutes — just until they turn slightly glossy but remain crunchy.
6. Finish: Add salt and lemon juice. Stir well.
7. Garnish: Sprinkle chopped coriander. Serve hot.

✅ Tip: Don’t overcook — singhara tastes best when it stays crisp.