Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, water chestnut /singhara /panifal curry🍲🍲. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as stir-fries, chop suey, curries and salads. water caltrop is also called water chestnut, singhara and panifal available in winter, benefits are it cures goitre, thyroid, tonsil and full of nutrients. It is olive green or magenta in colour.
Water chestnut /singhara /panifal curry🍲🍲 is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Water chestnut /singhara /panifal curry🍲🍲 is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook 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🍲🍲:
- Make ready 1/2 kg water chestnut
- Prepare 2 tomato
- Make ready 2 onion
- Take 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
- Make ready 1 tsp cumin powder
- Get 1/2 tsp black pepper powder
- Make ready 1 tsp kitchen king masala
- Prepare Salt to taste
- Make ready 3-4 tablespoons oil
- Prepare Pinch hing
- Take 2 tablespoons coriander leaves
How To Peel Chinese Water Chestnuts. Water caltrop, water chestnut or Singhara (Trapa bispinosa Roxb.) is very nutritional and beneficial for health. Singhara is a fruits so in Vrat or fasting its Water caltrop, Water chestnut or Singhara is a fruit of a freshwater aquatic plant. It is native of Asia but has spread to many parts of the world in both.
Instructions 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
USES-In India it is known as singhara or paniphal (eastern India) and is widely cultivated in fresh water lakes. The fruits are eaten raw or boiled. Singhara or caltrop is great for winter season snack. As it grows in slightly runny water, the fruit may have some toxins when sold fresh, and so Water chestnut ('pani-phal'/ 'singhara') was the favourite fruit of my late maternal grandmother. She used to bring lots of water chestnut whenever visiting us.
So that is going to wrap this up with this exceptional food water chestnut /singhara /panifal curry🍲🍲 recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
