Water chestnuts, just like regular chestnuts, come in a thick green shell. Sometimes the colour can be rather reddish or even a dark purple. It is the fruit inside the shell that we eat, so we start by peeling the singhara. You will need a knife and can cut off two sides of the shell of triangular-shaped fruit. After that you can peel the rest with your hands. Once all of them are peeled, cut them into halves.

Heat up the oil in a wok now and once it is hot, add the cumin. When the cumin is sizzling, stir and and put the water chestnut halves into the wok with a little bit of salt. Place a lid on top and stir from time to time while the singhara gets cooked.

After five minutes you can open the lid and stir-fry the vegetables a bit more until they are completely soft, which will take another four to five minutes.

That’s how easy it is! Enjoy!