Lifestyle Desk: With the onset of winter, raw water chestnuts start appearing in the market. Even though their season is short, they are quite special in terms of taste and health. Rich in fiber, antioxidants and complex carbohydrates, water chestnut helps in keeping the stomach full for a long time and also helps in providing energy to the body. Usually people like to peel it and eat it raw, but this time if you are thinking of making something new and tasty from it, then definitely try the traditional dish of UP, Hara Nimona. This vegetable prepared from raw water chestnuts tastes very tasty with roti and rice. Let us know the easy recipe to make it.
Material
- Raw water chestnuts-500 grams
- Potatoes-2 medium sized
- Onion-2 finely chopped
- Tomato-2 finely chopped
- Green chilli-2
- Ginger piece – 1 inch
- Garlic cloves-5-6
- Green peas – half cup
- Cumin – half teaspoon
- Asafoetida – a pinch
- Turmeric powder – half teaspoon
- Coriander powder-1 tsp
- Red chilli powder – half teaspoon
- salt-as per taste
- Mustard oil-2-3 tbsp
- finely chopped coriander
Method
1-First of all, wash the raw water chestnuts thoroughly. Now peel them and cut them into small pieces. If you want, you can grind them coarsely. Keep in mind that the water chestnut paste should not be very fine.
2-Now add green chilli, ginger and garlic in the mixer jar and make a coarse paste. Grind the tomatoes separately and keep them aside.
3-Heat mustard oil in a pan. Add chopped potatoes to it and fry until it becomes light golden. Now add water chestnut pieces or coarse paste and fry well for a few minutes. After this, take them out and keep them aside.
4-Add some oil as per requirement in the same pan. Add seasoning of cumin and asafoetida. Now add finely chopped onion and fry until it turns golden. After this add ginger-garlic and green chilli paste.
5-Add tomato puree and mix turmeric, coriander powder, red chilli and salt. Fry the spices until the oil starts separating.
6-Now add roasted water chestnuts and potatoes to the spices and mix well. If you want, you can also add green peas in it.
7-Add water as per requirement and cover the pan and let it cook on low flame. Keep stirring occasionally, so that the vegetables do not stick to the bottom. When water chestnuts and potatoes are cooked well, turn off the gas.
8-Finally add finely chopped green coriander on top. Tasty and aromatic green water chestnut green water chestnut is ready.
Serve with roti and rice
If hot water chestnut green Nimona is ready in the winter season, serve it with desi ghee-greased roti, paratha or plain rice. Its desi taste will force you to make it again and again. This time, if you buy raw water chestnuts from the market, instead of just eating them raw, try making this traditional UP style Nimona.
Don't forget to follow Read.Com's WhatsApp channel.