Butter Garlic Water Chestnuts

I am back! The last week has been crazy. Meetings, police interrogations, sleepless nights. I hope to recover from this all someday. Just the thought that someone broke into my house and went through my stuff before picking what he wanted is driving me insane. To keep from thinking about the incident, I have been cooking. Because I've had people at home. Because I wanted distraction. Because, I love cooking.

I had this dish a couple of times at Mainland China and wanted to try it out. And ever since I came to know about Nupur's A-Z, I've been wanting to make this dish. I know that she insisted on a vegetable and an Indian dish. Here's a Chinese dish made with a fruit. Forgive me, Nupur.

W is for Water Chestnut. And this is my second W entry to Nupur's A-Z of Indian Vegetables. Water chestnuts are not in season but I found a can in the supermarket. I didn't have a recipe, but decided to go by taste alone.

Ingredients:

1 can (400g) Water Chestnuts, drained and chopped in two
2 tbsp Butter
1-2 tsp Chilli Flakes
3 tsp Garlic, finely chopped
Salt to taste

Melt the butter in a pan and add the garlic. Saute for a minute. Add the chilli flakes and fry for another minute. Add the water chestnuts and salt. Cover and cook for a couple of minutes. Remove the lid and saute for another 5 minutes. Enjoy the dish as a starter or an accompaniment to cold beer on a hot afternoon.