Dahi Wali Singhare Ki Sabzi Recipe

Name: Dahi Wali Singhare Ki Sabzi Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 300 g Water Chestnuts (300 grams Singhade (water chestnut)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 piece Tomato (1 Tomatoes chopped); 1 piece Green Chili (1 Green Chilli slit); ½ cup Yogurt (1/2 cup Curd (Dahi / Yogurt)); 1 tsp Gram Flour (1 teaspoon Gram flour (besan)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Black Pepper (1 teaspoon Black pepper powder); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder)); 0 pieces Table Salt (Salt to taste); 0 pieces Vegetable Oil (Oil); 1 sprig Cilantro (1 sprig Coriander (Dhania) Leaves chopped)

Dahi Wali Singhare Ki Sabzi Recipe - Sabzi Recipes (Indian)

40 minIndian

Servings4

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Pescatarian
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Egg Free

Steps

1To begin making the Dahi Wali Singhare ki Sabzi Recipe, pressure cook the water chestnuts along with their outer layer. Add about 1 cup of water and pressure cook for at least 4 whistles.
2Once done, peel the skin out and chop them into small pieces. Heat a kadai with oil, add mustard seeds, cumin seeds and allow them to crackle.
3In a separate bowl, mix curd along with besan, turmeric powder, coriander powder, black pepper powder, amchur and keep it aside.
4Into the hot pan, add chopped tomatoes and sprinkle a bit of salt and cook till it becomes mushy.
5Add the curd mixture, cooked water chestnuts and mix well. Add little water to adjust consistency.
6Check for seasonings and serve hot with chopped coriander leaves.
7Serve the Dahi Wali Singhare Ki Sabzi Recipe along with Theplaand Gujarati Dal Recipeto make it a good meal after fasting.