Stir fried water chestnuts/ stir fried singharey / tasty evening snack /recipe by Shuchi Narula

Peel and slice the singharey into thin pieces.

Heat oil in a pan over medium heat until shimmering.

Add cumin seeds and let them splutter for a few seconds.

Stir in ginger and green chilies; sauté for 1-2 minutes until fragrant.

Add sliced singharey and mix well to coat with oil.

Sprinkle turmeric powder, red chili powder, and salt; stir to combine.

Cook for 5-7 minutes, stirring occasionally, until singharey is tender.

Add peas, carrots, and green beans; mix well.

Cook for an additional 5 minutes until vegetables are tender.

Sprinkle coriander powder and black pepper; stir to combine.

Remove from heat and drizzle with lemon juice.

Garnish with fresh coriander leaves before serving.

Spice Level:

Dietary