### TranslatedIngredients: 300 grams Singhade (water chestnut),1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 Tomatoes - chopped,1 Green Chilli - slit,1/2 cup Curd (Dahi / Yogurt),1 teaspoon Gram flour (besan),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Black pepper powder,1 teaspoon Amchur (Dry Mango Powder),Salt - to taste,Sunflower Oil,1 sprig Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: No Onion No Garlic (Sattvic) ### TranslatedInstructions: To begin making the Dahi Wali Singhare ki Sabzi Recipe, pressure cook the water chestnuts along with their outer layer. Add about 1 cup of water and pressure cook for at least 4 whistles.Once done, peel the skin out and chop them into small pieces. Heat a kadai with oil, add mustard seeds, cumin seeds and allow them to crackle.In a separate bowl, mix curd along with besan, turmeric powder, coriander powder, black pepper powder, amchur and keep it aside.Into the hot pan, add chopped tomatoes and sprinkle a bit of salt and cook till it becomes mushy.Add the curd mixture, cooked water chestnuts and mix well. Add little water to adjust consistency.Check for seasonings and serve hot with chopped coriander leaves.Serve the Dahi Wali Singhare Ki Sabzi Recipe along with Thepla and Gujarati Dal Recipe to make it a good meal after fasting.