Black Pepper Water Chestnut Stir-Fry (Kali Mirch Singhare Ki Sabzi)
Black Pepper Singhare Sabzi (Kali Mirch Singhare Ki Sabzi) Recipe
Description:
Kali Mirch Singhare Ki Sabzi is a delightful North Indian side dish that features the unique flavor of water chestnuts, combined with the boldness of black pepper, turmeric, and a hint of asafoetida (hing). This simple stir-fry is elevated with the fragrance of curry leaves and the mild crunch of water chestnuts. Perfectly suited for a sattvic diet (no onion, no garlic), this dish is a wholesome and satisfying treat.
Cuisine:
North Indian Recipes
Course:
Side Dish
Diet:
No Onion No Garlic (Sattvic)
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Singhade (water chestnut) | 300 grams |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Black pepper powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Salt | To taste |
| Oil | As needed for frying |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 110 kcal |
| Protein | 2 g |
| Carbohydrates | 28 g |
| Fat | 1 g |
| Fiber | 3 g |
| Sodium | 190 mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
-
Prepare the Water Chestnuts:
Begin by pressure cooking the water chestnuts (singhade) with their outer layer intact. Add about 1 cup of water to the cooker and cook for 4 whistles. Once cooked, peel off the skin and chop the water chestnuts into small, bite-sized pieces. -
Heat Oil in a Kadai:
In a kadai (wok), heat some oil over medium heat. Add mustard seeds (rai/kadugu) and let them splutter. Once the seeds begin to pop, add the curry leaves and a pinch of asafoetida (hing). Allow the curry leaves to splutter for a few seconds, releasing their fragrance into the oil. -
Add the Cooked Water Chestnuts:
Add the chopped, cooked water chestnuts into the kadai. Stir well to coat the pieces with the aromatic oil and spices. -
Season the Sabzi:
Sprinkle the black pepper powder, turmeric powder, and salt over the cooked water chestnuts. Stir everything together and sauté for 5 minutes. This will allow the spices to infuse into the water chestnuts, making them flavorful. -
Final Touches:
Once the water chestnuts are well-seasoned and lightly fried, turn off the heat. Your Kali Mirch Singhare Ki Sabzi is ready to be served. -
Serving Suggestion:
Serve the Kali Mirch Singhare Ki Sabzi as a side dish along with Pineapple Rasam and Steamed Rice for a complete, satisfying meal after fasting.
This simple yet flavorful dish is a great way to enjoy water chestnuts, a nutritious and crunchy ingredient, in a vibrant and spiced form. The combination of black pepper, curry leaves, and turmeric makes it a perfect addition to any sattvic meal, especially during fasting periods.
