Shingda Chi Bhaji (Water Chestnut Stir-Fry — Fasting)

Name: Shingda Chi Bhaji
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 400 g fresh or frozen water chestnuts (shingde), peeled and halved (or quartered if large); 2 tbsp ghee (peanut oil also used — ghee for fasting is correct); 1 tsp cumin seeds; 2 green chillies, slit; 2 tbsp fresh grated coconut; 1 tsp rock salt (sendha namak — regular salt not used on fasting days); 1 tsp lemon juice; 1 tbsp fresh coriander; Water chestnuts have a natural sweetness and crunch — do not overcook them into mush; 6–8 minutes is sufficient; Rock salt (sendha namak) is mandatory for fasting dishes — regular table salt is not permitted on Hindu fasting days

🟢 Veg🌾 Gluten-free📊 Easy

A fast-day dinner staple — water chestnuts (shingde) cooked with green chilli, cumin, fresh coconut, and rock salt. One of Maharashtra's most popular Navratri and Shravan fasting dishes. Served with sabudana khichdi or varai bhakri as a complete vrat (fasting) dinner.

⏱️20 minPrep

🔥15 minCook

🕒35 minTotal

🍽️4Serves

🧺 Ingredients

400 g fresh or frozen water chestnuts (shingde), peeled and halved (or quartered if large)
2 tbsp ghee (peanut oil also used — ghee for fasting is correct)
1 tsp cumin seeds
2 green chillies, slit
2 tbsp fresh grated coconut
1 tsp rock salt (sendha namak — regular salt not used on fasting days)
1 tsp lemon juice
1 tbsp fresh coriander
Water chestnuts have a natural sweetness and crunch — do not overcook them into mush; 6–8 minutes is sufficient

👩‍🍳 How to make Shingda Chi Bhaji

Prepare water chestnuts: If using fresh, peel by making a circular cut around the top, then peeling off the dark skin. Halve. If using frozen (pre-peeled), thaw completely and halve.
Temper (Heat: medium): Heat ghee in a kadai on medium heat. Add cumin seeds — sizzle 15–20 seconds until fragrant. Add slit green chillies — fry 15 seconds.
Add water chestnuts (and potato if using) (Heat: medium): Add halved water chestnuts. Stir to coat with ghee. If adding boiled potato, add now. Fry on medium heat for 6–8 minutes, stirring every 2 minutes, until water chestnuts are lightly golden and slightly crisp on the outside.
Season and finish (Heat: medium-low): Add rock salt and lemon juice. Stir. Cook 2 more minutes on medium-low until everything is heated through and well combined.
Add coconut and coriander (Heat: off): Turn off heat. Add fresh grated coconut and chopped coriander. Toss gently. Serve hot.

📖 Cultural notes

|---|---|---|---|---| | 180 kcal | 3 g | 22 g | 9 g | 3 g | Shingade (water chestnut) is sold at Maharashtra's markets during Navratri and Shravan — it is a seasonal, sacred food associated with fasting. The Shravan month (July–August), during which many Maharashtrians observe partial or full fasting on certain days, drives enormous demand for vrat (fasting) ingredients. Fasting food in Maharashtra is its own rich cooking tradition with a distinct ingredient vocabulary. ---

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