Water chestnuts are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. Water chestnuts are rich in fiber and antioxidants too. Water chestnut can be consumed as mid morning snack after simply pressure cooking along with salt and removing skin. Sharing here with curry recipe too if you want to have along with rice or chapati.
Ingredients
Water chestnut - 10 to 12
Oil - 2 spoons
Mustard seeds - 1/2 spoon
Turmeric powder - 1 pinch
Green chillies - 2 to 3
Green chillies - 2 to 3
Chopped coriander leaves - 2 spoons
Grated coconut - 2 spoons
Lemon juice - 1 spoon
Salt to taste
Method
Finely wash the water chestnut and cook in a pressure cooker along with 1 cup of water and salt for about 3 to 4 whistles.
After cooker cools down, drain the water and remove the skin of water chestnut. Chop into fine pieces.
Chop green chillies into fine pieces.
Mix chopped water chestnut, chopped coriander leaves, grated coconut, lemon juice.
Heat a tempering spatula. Add oil, mustard seeds and turmeric powder. When mustard seeds starts spattering, add green chillies. Add this to the chopped water chestnut and mix well.
This can be served as a healthy side dish.
Water chestnut recipes, mullu kombu beejada recipes, singhara recipes, singada recipes
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