Water Chestnut

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About Water Chestnut:

It is known as goer in Kashmir, is an aquatic vegetable that grows in the Wular Lake in Kashmir.
It is popularly known as Singhara ka atta in India, it grows underwater.
The plants have extremely sharp spines with barbs that can cause serious injuries if stepped upon.
It is native to Europe, Asia, and Africa and is also known as water caltrops.
It is dense with potassium and fiber. It barely contains any sodium or fat, but is high in carbohydrates.
How is it used?
- The edible kernel, concealed beneath a thick outer layer, is peeled off, dried, and pounded into flour.
- People also use the sturdy dried outer shells as fuel in the traditional fire pots known as kangri during winter.
- Water chestnut is eaten in dishes during Navaratri. It is also easily digestible and provides energy, which is crucial when fasting.
- When peeled, the chestnut reveals white flesh with a crunchy, juicy texture and a sweet taste.
Over the years, dry weather and increasing marshy land around the lake caused a decline in production of water chestnuts and have adversely affected livelihoods.

Q1: What is Kangri?

The Kangri, also known as Kanger or Kangid, is earthenware filled with glowing embers and encased in pretty handmade wicker baskets. It is a portable and moving heater that Kashmiris keep in their pheran, a long woollen cloak reaching down to the knees worn by people during the frosty winters.

Source: News in Frames: Wular’s autumn nibbles