Singhara or Water Chestnut is a fruit therefore eaten during religious fasting in India. It can be eaten raw, boiled or as flour, after drying and grinding. Singhara is indigenous to India and used in Ayurveda to cure various diseases.

Ever since my childhood, I’ve looked forward to the festival of Navratri. As a child I was not aware of the significance of the festival. It was the delicious food prepared by my mother during the festival that was the main appeal. Till date I don’t know why its called fasting. Most dishes are deep fried. Other dishes which include fruit, sabudana and vegetables are tasteful and full of flavour. The dishes I prepare today are mostly what my mother cooks. A few dishes I have learnt from neighbours and the extended family.

In my family we eat the ‘falhar’ or fasting food for the first seven days. On ‘Ahstmi’ or the eighth day, we do the pooja and have Sooji Halwa, Kale Chane and Puris for ‘parsad’.

Singhara is rich in proteins, carbohydrates, vitamin B, C, iron, calcium, magnesium, phosphorus, iodine and contains no fat. It is a natural antioxidant, prevents wrinkles and protects from UV rays. It helps to prevent sugar, ulcer, gout and heart diseases and is used for treating diarrhoea, dysentery, thyroid problem, swelling and bronchitis. It contains iodine, manganese and other minerals that help in proper functioning of thyroid.

Singhare ki Sabji

Sautéed Water-chestnut Vegetable

Ingredients ~

500 gms raw singhara/water chestnut
1 tbsp oil
1/4 tsp jeera/cumin
1/3 tsp salt, or to taste

Method ~

1. Shell the singhara/water chestnut.
2. Cut the singhara into two pieces each.
3. In a wok, heat the oil, add the jeera and cook till it sputters.
4. Add the singhara and stir. Sprinkle the salt and stir once again.
5. Add two tablespoons of water and cover the wok with a lid. Cook on low heat.
6. Once the water has evaporated and the singhara is cooked through, yet has a crunch, remove from fire.

~ Serve hot or cold with Kuttu & Singhara Atta Roti, Samak ke Chaval, Sabudana Khichri.

For more recipes of dishes cooked in my family during the Navratri festival, please read my post, Navratri Vrat Thali.

Most of the recipes are simple and quick to cook, yet are delicious.