Kali Mirch Singhare Ki Sabzi Recipe

Name: Kali Mirch Singhare Ki Sabzi Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: North Indian Recipes
Ingredients: 300 grams Singhade (water chestnut); 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 sprig Curry leaves; 1 teaspoon Black pepper powder; 1/2 teaspoon Turmeric powder (Haldi); 1 pinch Asafoetida (hing); null Salt to taste; null Oil

Archana's Kitchen

July 14, 2020

1673 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Side Dish

Cuisine:North Indian Recipes

Kali Mirch Singhare Ki Sabzi Recipe is a simple stir fry of water chestnuts that is tossed with pepper powder, turmeric powder and hing. Curry leaves and mustard seeds will add in the extra flavor to the dish and elevates the flavor.

These are mainly used during the fasting season as it contains good amount of nutrients that help you during those season. The water chestnut is just like a seed that is very tender and when cooked will give a very soft texture. These are rich in sodium and potassium and has low calorie content that will help you in maintain a balanced diet as well. We have made it purely ayurvedic without adding onion or garlic.

Serve the Kali Mirch Singhare Ki Sabzi Recipe along with Pineapple Rasam and Steamed Rice to make to a complete meal after fasting.

If you are looking for more Sabzi Recipes, here are some that you can make for everyday meals:

Serve the Kali Mirch Singhare Ki Sabzi Recipe along with Pineapple Rasam and Steamed Rice to make to a complete meal after fasting.

If you are looking for more Sabzi Recipes, here are some that you can make for everyday meals:

Ingredients

300 grams Singhade (water chestnut)

1 teaspoon Mustard seeds (Rai/ Kadugu)

1 sprig Curry leaves

1 teaspoon Black pepper powder

1/2 teaspoon Turmeric powder (Haldi)

1 pinch Asafoetida (hing)

Salt, to taste

Oil

Instructions for Kali Mirch Singhare Ki Sabzi Recipe

To begin making the Kali Mirch Singhare Ki Sabzi Recipe, pressure cook the water chestnuts along with their outer layer. Add about 1 cup of water and pressure cook for at least 4 whistle.

Once done, peel the skin out and chop them into small pieces. Heat a kadai with oil, add mustard seeds and allow it crackle.

Add in curry leaves, hing and let the curry leaves splutter for few seconds. Add cooked water chestnuts and sprinkle with pepper powder, turmeric powder, salt and stir fry for at least 5 minutes and switch it off.

Serve the Kali Mirch Singhare Ki Sabzi Recipe along with Pineapple Rasam, Steamed Rice to make to a complete meal after fasting.