Haryanvi Singhade Ki Sabzi Water Chestnut Curry Fasting

Method

1. 1

   Understand this dish: Singhade ki sabzi is made specifically during Hindu fasting periods, particularly Navratri (nine days of fasting twice a year — in October and in April). During these fasts, regular salt and certain spices are not used. Rock salt (sendha namak) is used instead of table salt, and ghee is used instead of oil.

2. 2

   Prepare the water chestnuts: If using fresh water chestnuts, peel the dark outer skin using a vegetable peeler or knife to reveal the white flesh inside. Boil the peeled water chestnuts in salted water for 15 minutes until tender but still firm. Drain and halve each chestnut. If using canned water chestnuts, drain the liquid, rinse with cold water and halve — no boiling needed.

3. 3

   Heat ghee: Heat 2 tbsp ghee in a pan on medium heat. Add 1/2 tsp cumin seeds. Let them splutter for 20 seconds.

4. 4

   Add aromatics: Add 1 tsp grated ginger and 2 finely chopped green chillies. Stir and fry for 30 seconds.

5. 5

   Add tomato: Add 1 finely chopped tomato. Cook on medium heat for 5 to 6 minutes, pressing with the back of the spoon, until the tomato breaks down completely and the ghee separates at the edges.

6. 6

   Add spice: Add 1/4 tsp red chilli powder (during strict fasting some people omit this — use your judgement). Add rock salt to taste. Stir well.

7. 7

   Add water chestnuts: Add the halved water chestnuts. Toss gently to coat with the tomato-ghee mixture.

8. 8

   Cook briefly: Cook on medium heat for 5 minutes, stirring gently, until the water chestnuts are heated through and have absorbed the flavours. Do not overcook — water chestnuts should retain a slight crunch.

9. 9

   Finish: Add 1 tsp lemon juice and fresh coriander leaves. Toss gently.

10. 10

    Serve: Serve hot as the main dish during fasting, accompanied by kuttu ki roti (buckwheat flatbread) or sabudana khichdi.