Dahi Wali Singhare Ki Sabzi Recipe
A sattvic North Indian Recipes recipe with singhade (water chestnut), cumin seeds (jeera), mustard seeds. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making the Dahi Wali Singhare ki Sabzi Recipe, pressure cook the water chestnuts along with their outer layer
- 2
Add about 1 cup of water and pressure cook for at least 4 whistles
- 3
Once done, peel the skin out and chop them into small pieces
- 4
Heat a kadai with oil, add mustard seeds, cumin seeds and allow them to crackle
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 5
In a separate bowl, mix curd along with besan, turmeric powder, coriander powder, black pepper powder, amchur and keep it aside
curd (dahi / yogurt)(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)black pepper powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon)sprig coriander (dhania) leaves - chopped(1) - 6
Into the hot pan, add chopped tomatoes and sprinkle a bit of salt and cook till it becomes mushy
tomatoes - chopped(1)salt - to tastesprig coriander (dhania) leaves - chopped(1) - 7
Add the curd mixture, cooked water chestnuts and mix well
curd (dahi / yogurt)(1/2 cup) - 8
Add little water to adjust consistency
- 9
Check for seasonings and serve hot with chopped coriander leaves
tomatoes - chopped(1)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - chopped(1) - 10
Serve the Dahi Wali Singhare Ki Sabzi Recipe along with Thepla and Gujarati Dal Recipe to make it a good meal after fasting
Rate this recipe
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Dahi Wali Singhare Ki Sabzi Recipe
A sattvic North Indian Recipes recipe with singhade (water chestnut), cumin seeds (jeera), mustard seeds. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
10 steps- 1
To begin making the Dahi Wali Singhare ki Sabzi Recipe, pressure cook the water chestnuts along with their outer layer
- 2
Add about 1 cup of water and pressure cook for at least 4 whistles
- 3
Once done, peel the skin out and chop them into small pieces
- 4
Heat a kadai with oil, add mustard seeds, cumin seeds and allow them to crackle
cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 5
In a separate bowl, mix curd along with besan, turmeric powder, coriander powder, black pepper powder, amchur and keep it aside
curd (dahi / yogurt)(1/2 cup)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)black pepper powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon)sprig coriander (dhania) leaves - chopped(1) - 6
Into the hot pan, add chopped tomatoes and sprinkle a bit of salt and cook till it becomes mushy
tomatoes - chopped(1)salt - to tastesprig coriander (dhania) leaves - chopped(1) - 7
Add the curd mixture, cooked water chestnuts and mix well
curd (dahi / yogurt)(1/2 cup) - 8
Add little water to adjust consistency
- 9
Check for seasonings and serve hot with chopped coriander leaves
tomatoes - chopped(1)coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - chopped(1) - 10
Serve the Dahi Wali Singhare Ki Sabzi Recipe along with Thepla and Gujarati Dal Recipe to make it a good meal after fasting
Rate this recipe
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