Nutrient-rich water chestnuts need only a culinary imagination
Water chestnut (Trapa natans) is a popular fruit in many parts of India, Pakistan, Sri Lanka, Indonesia and southern China.
Though native to South and Southeast Asia, water chestnuts are also found in Africa and North America. The plants grow well in ponds, lakes and even shallow streams.
Succulent, slightly crunchy and delicately sweet, water chestnuts are munched raw, seasoned or sautéed, and even ground to make flour. This last quality makes it a favourite in northern India for those who abstain from cereals during religious fasts: the flour (singhare-ka-atta) is a staple in many a household during the October-November festive season. Puris, sauté and a sweetmeat called katle are some popular savouries made from water chestnut flour.
Harvested between October and December, water chestnuts are valued in traditional systems of medicine, such as the Ayurveda, for their cooling and astringent properties. They are reputed to reduce heartburn, fatigue and inflammation and are also useful against blood disorders, urinary tract infections, bad breath, toothaches and dehydration.
So, just chomp on to a water chestnut.
|R E C I P E S|
SINGHARE KE KATLE
We are a voice to you; you have been a support to us. Together we build journalism that is independent, credible and fearless. You can further help us by making a donation. This will mean a lot for our ability to bring you news, perspectives and analysis from the ground so that we can make change together.
Comments are moderated and will be published only after the site moderator’s approval. Please use a genuine email ID and provide your name. Selected comments may also be used in the ‘Letters’ section of the Down To Earth print edition.