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ShareMumbai: With monsoon comes the water chestnut, popularly known as paani-phal (water-fruit) or singhoda. We often find the knobbly, black chestnut with the ivory-white flesh available on the streets of Mumbai and relish it. It is a universally accepted fact that Chinese food would be incomplete without the crisp water chestnut. Besides its taste, however, the water chestnut has several health benefits.
Medicinal uses:
When it is not raining in Mumbai, it is extremely hot. Water chestnuts are coolants for the body and thus are appropriate to beat the heat.
The monsoon also brings about with itself a host of diseases. Powdered water chestnut in water helps keep away a cough.
During the season you must be wary of the water that you drink. As clean water may not be available at all times, it could lead to painful urine infections. Drinking a cup of sweet water chestnut soup would cause this pain to go away.
Nausea and indigestion could also be cured by the juice of water chestnuts.
Water chestnuts are recommended for those battling jaundice and those wishing to detoxify themselves.
Culinary uses:
Water chestnuts are relished most commonly in their raw form, peeled. Otherwise, they could be steamed or even sautéed.
Being a good source of energy, you could powder dried water chestnuts and use them as the flour to make rotis. Being a fruit, it is popular in Hindu fasts to make rotis, or to have a snack.
Precautions:
Water chestnuts have only moderate amounts of antioxidants. They are not only cold (as a coolant) but are also extremely laxative in nature.
If not eaten in moderation, water chestnuts could lead to stomach gas problems and a bloated feeling.
