Ingredients
250 gms chestnut/singhara, 2 tsp coriander powder, 2 tsp turmeric powder, 1 tsp red chilli powder, 2 tsp mustard oil, A pinch of asafoetida, Salt to taste, Coriander leaves chopped, Jodhpuri mirch (big-size green chilli), Chilli flakes, 2 large-sized onions chopped, 2 large-sized tomatoes, Lemon wedges
Method
• Wash and peel off singhara/chestnut.
• Take a pan and heat 2 tsps of mustard oil. Once it starts leaving the smoke switch off the gas for a few seconds so that you don’t burn the spices.
• Switch it on again after it cools down a bit.
• In a bowl, mix all the dry masala items except salt and garam masala.
• Put cumin seeds in the oil, let them crackle.
• Add the dry spices mix. Saute for afew seconds.
• Add onion and tomato, chestnut/singhara and saute it; after 7 minutes add water.
• Cover it for 15 minutes.
• Open the lid and garnish with chopped fresh coriander.
