Singhada Curry
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Singhada Curry is a dish that immediately brings back memories of winter afternoons when fresh water chestnuts are in season. We usually make this during fasts or as a special treat because the texture of singhada is so satisfyingly crunchy yet soft. The gravy is kept light with minimal spices like cumin and green chilies to let the earthy flavor of the water chestnut really shine. It is a humble, comforting meal that feels like home. My mother always said the secret is in peeling them gently to keep the kernels whole.
Ingredients
Cooking Instructions
Tips & Secrets
- Always use fresh singhada instead of dried ones for this specific curry to get that juicy and crunchy texture.
- Adding a spoonful of thick curd at the end of frying the tomatoes makes the gravy richer and slightly tangy.
- Be careful not to overcook the chestnuts as they can become mushy and lose their distinct character.
Nutritional Information(Per 200ml)
165 kcal
3g
9g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.