Shinghada
On one of my weekly local market visits, I landed up seeing green beauties. It was the singhada shape, structure, and green/red/reddish-green colours that attracted me.
Being curious by nature I went and asked the vendor what they were. He kindly replied they were fresh Singhada / Singharas and let me taste one.
Unlike the black-cooked/roasted variety that I have usually eaten, the fresh Indian Water Chestnuts are bland, have more water, and are more refreshing.
The Indian water chestnuts are different from the Chinese water chestnuts. Chinese Water Chestnuts are a vegetable while the Indian ones come in the category of fruits.
Also, the Indian varieties are mainly obtained from 2 varieties of plants:
The Indian chestnuts that we normally consume are from Trapa Bispinosa.
These Singharas or chestnuts are gluten-free, a moderate source of fibre and are a good source of Vitamin B, Calcium, Iron, Zinc, and Potassium.
-Raw as fruit
-Boiled
-Roasted
-As flour to make Rotis, porridge, etc.
Ideal for a mid-day meal or as an evening snack. But make sure you consume them in moderation.
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Thank you for your kind words.
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