Kali Mirch Singhare Ki Sabzi (Black Pepper Singhada Vegetable) Recipe
Delight in the flavors of North India with this exquisite Kali Mirch Singhare Ki Sabzi (Black Pepper Singhada Vegetable) recipe, a delectable and nutritious dish that is perfect for a side serving during festive occasions or as a simple yet satisfying addition to your everyday meals. Made from Singhade, or water chestnuts, this dish is celebrated for its light and crunchy texture, which complements the rich flavors of spices beautifully. Whether you’re following a no onion, no garlic diet or simply exploring new vegetarian recipes, this dish is sure to enchant your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Singhade (water chestnut) | 300 grams |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Black pepper powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Salt | To taste |
| Sunflower Oil | As needed |
Nutritional Information
| Nutritional Component | Per Serving (Approx.) |
|---|---|
| Calories | 120 |
| Protein | 3g |
| Fat | 7g |
| Carbohydrates | 14g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Sodium | 120mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Serving Size | Number of Servings |
|---|---|
| Standard Serving | 4 servings |
Cuisine
| Type | Description |
|---|---|
| Cuisine | North Indian Recipes |
| Course | Side Dish |
| Diet | No Onion No Garlic (Sattvic) |
Instructions
To begin crafting the Kali Mirch Singhare Ki Sabzi, first, pressure cook the water chestnuts, keeping their outer layer intact. For this step, add approximately 1 cup of water to your pressure cooker and allow it to build pressure, cooking for about 4 whistles. This method will ensure the water chestnuts are tender yet maintain their distinctive crunch.
Once the cooking process is complete, carefully peel off the skin from the cooked Singhade and chop them into small, bite-sized pieces. This will enhance their texture and allow them to soak up the flavors of the spices in the next steps.
Next, heat a kadai (wok) over medium flame and add sunflower oil. Once the oil is sufficiently heated, add the mustard seeds and allow them to crackle; this releases their aromatic oils into the dish. Following this, introduce the curry leaves into the oil, and watch as they sizzle and splutter, releasing their distinctive aroma. At this stage, add a pinch of hing (asafoetida) to the mixture for an added depth of flavor.
After the spices have bloomed, incorporate the cooked and chopped water chestnuts into the kadai. Sprinkle the black pepper powder, turmeric powder, and salt to taste, mixing everything thoroughly. Stir-fry this mixture for about 5 minutes, ensuring the water chestnuts are well-coated with the spices and flavors meld beautifully.
Once everything is well combined, remove the dish from the heat.
Serve your Kali Mirch Singhare Ki Sabzi warm alongside Pineapple Rasam and Steamed Rice for a complete meal. This dish is not only nutritious and flavorful but also a fantastic way to enjoy a wholesome, satisfying meal post-fasting.
Tips for Serving
- Pair with Accompaniments: This dish pairs exceptionally well with tangy rasams or yogurt-based sides.
- Garnish: Consider garnishing with freshly chopped coriander leaves for a splash of color and flavor.
- Adjust Spice Levels: Feel free to adjust the amount of black pepper according to your spice preference.
Embrace the delicious essence of this North Indian classic, and enjoy a culinary journey that brings together the freshness of water chestnuts with a harmonious blend of spices, perfect for any occasion!
