Water Chestnut

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

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