## Black Pepper Singhada Vegetable Recipe (North Indian Recipes Style)
Discover how to make a delicious and authentic **Black Pepper Singhada Vegetable Recipe** with this easy-to-follow recipe. A traditional **North Indian Recipes Side Dish**, this dish is **No Onion No Garlic (Sattvic)** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Total time:** 40 minutes
**Cuisine:** North Indian Recipes
**Course:** Side Dish
**Diet:** No Onion No Garlic (Sattvic)
### Ingredients for Black Pepper Singhada Vegetable Recipe:
* 300 grams Singhade (water chestnut)
* 1 teaspoon Mustard seeds
* 1 sprig Curry leaves
* 1 teaspoon Black pepper powder
* 1/2 teaspoon Turmeric powder (Haldi)
* 1 pinch Asafoetida (hing)
* Salt – to taste
* Sunflower Oil
### Step-by-Step Instructions to Make Black Pepper Singhada Vegetable Recipe:
1. pressure cook the water chestnuts along with their outer layer.
2. Add about 1 cup of water and pressure cook for at least 4 whistle.
3. Once done, peel the skin out and chop them into small pieces.
4. Heat a kadai with oil, add mustard seeds and allow it crackle.
5. Add in curry leaves, hing and let the curry leaves splutter for few seconds.
6. Add cooked water chestnuts and sprinkle with pepper powder, turmeric powder, salt and stir fry for at least 5 minutes and switch it off.
7. Serve the Kali Mirch Singhare Ki Sabzi Recipe along with Pineapple Rasam, Steamed Rice to make to a complete meal after fasting.
### Tips for the Best Black Pepper Singhada Vegetable Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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