Boondi and Spring Onion Greens Sabzi (A Flavorful North Indian Delight)
Introduction:
Boondi and Spring Onion Greens Sabzi is a unique, flavorful dish that combines the crispy texture of boondi (fried chickpea flour balls) with the earthy taste of spring onion greens. This simple yet aromatic curry, enriched with spices like turmeric, coriander, and garam masala, is a perfect accompaniment for roti or rice. The addition of coconut powder and dry mango powder (amchur) adds a delightful tang, making it an interesting and tasty choice for your lunch or dinner.
This dish comes together in just 20 minutes and is a great vegetarian option that can be enjoyed as a side or a main dish. Here’s how you can make this North Indian-inspired dish at home!
Ingredients:
| Ingredient | Quantity | Translation |
|---|---|---|
| हरे प्याज के पत्ते | 8 leaves (cut) | 8 green onion leaves (cut) |
| बूंदी | 1 cup | 1 cup boondi |
| हरी मिर्च | 2 (finely chopped) | 2 green chilies (finely chopped) |
| तेल | As per use | Oil (as per required) |
| जीरा | 1 teaspoon | 1 teaspoon cumin seeds |
| हींग | 1/4 teaspoon | 1/4 teaspoon asafoetida (hing) |
| लहसुन का पेस्ट | 1 tablespoon | 1 tablespoon garlic paste |
| हल्दी पाउडर | 1/2 tablespoon | 1/2 tablespoon turmeric powder |
| धनिया पाउडर | 1 tablespoon | 1 tablespoon coriander powder |
| लाल मिर्च पाउडर | 1 tablespoon | 1 tablespoon red chili powder |
| गरम मसाला पाउडर | 1/4 teaspoon | 1/4 teaspoon garam masala powder |
| नारियल पाउडर | 1/2 cup | 1/2 cup coconut powder |
| नमक | As per taste | Salt (as per taste) |
| टमाटर | 1/2 cup (chopped) | 1/2 cup tomato (chopped) |
| पानी | 1/4 cup | 1/4 cup water |
| अमचूर पाउडर | 1/2 teaspoon | 1/2 teaspoon dry mango powder (amchur) |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Instructions:
1. Heat the Oil
Start by heating some oil in a wide pan or kadhai on medium heat. Once the oil is hot, add the cumin seeds (जीरा) and asafoetida (हींग). Let them sizzle for about 10 seconds to release their aromas.
2. Sauté Garlic Paste
Next, add the garlic paste (लहसुन का पेस्ट) to the pan and cook it for about 2 minutes until it turns golden brown. This step helps to infuse the oil with the flavors of garlic, forming the base of the dish.
3. Add Coconut Powder
Add the coconut powder (नारियल पाउडर) to the pan and sauté it for about 30 seconds. The coconut powder adds a subtle richness to the dish, balancing the tangy spices.
4. Add the Spices
Now, add the turmeric powder (हल्दी पाउडर), coriander powder (धनिया पाउडर), red chili powder (लाल मिर्च पाउडर), garam masala powder (गरम मसाला पाउडर), and salt (नमक). Stir well to coat the coconut mixture with these aromatic spices. Let them cook for another minute to release their flavors.
5. Cook the Spring Onions
Add the chopped spring onion leaves (हरे प्याज के पत्ते) to the pan. Stir them into the spice mixture and cook for about 3–4 minutes. The onions will wilt down, absorbing all the flavors of the spices.
6. Add Tomatoes and Water
Now, add the chopped tomatoes (टमाटर) and a splash of water (पानी) to the pan. Stir to combine. Cook for another 1 minute to allow the tomatoes to soften and blend into the sauce. The water helps create a slight gravy, making the sabzi moist.
7. Add Dry Mango Powder
Sprinkle the dry mango powder (अमचूर पाउडर) over the sabzi. This ingredient adds a tangy twist to the dish, balancing the heat from the spices.
8. Add Boondi
Finally, add the boondi (बूंदी) to the pan. Do not stir the boondi into the mixture, as we want it to stay crisp. Cover the pan with a lid and let it cook for 3-4 minutes, allowing the boondi to soften in the steam. This will give the dish its signature texture, with boondi absorbing the flavors without becoming soggy.
9. Serve
Once the boondi is soft and the flavors have melded together, turn off the heat. Serve the Boondi and Spring Onion Greens Sabzi hot with phulka (Indian flatbread) or steamed rice.
Tips and Variations:
-
Boondi Texture: If you prefer your boondi to remain slightly crunchy, you can add it just before serving and mix it gently, or leave it on top for a crispy bite.
-
Additions: For a richer flavor, you can also add some fresh cream or yogurt after cooking to create a creamy version of this sabzi.
-
Adjust Spices: Feel free to adjust the quantity of red chili powder or garam masala according to your spice tolerance. If you prefer a milder dish, reduce the chili powder.
-
Serving Suggestions: This sabzi pairs wonderfully with garlic dal (lentils) and roti for a hearty meal. You can also serve it with plain rice or jeera rice for a complete North Indian spread.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 15 g |
| Protein | 3 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sodium | 300 mg |
| Sugars | 4 g |
Conclusion:
Boondi and Spring Onion Greens Sabzi is a delightful and easy-to-make North Indian dish that brings together a blend of vibrant spices and textures. The boondi soaks up the flavors, creating a satisfying bite with every mouthful. Whether you serve it with rice or chapati, it makes for a perfect addition to your everyday meals or a special occasion feast.
