Boondi and Spring Onion Greens Sabzi
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 8 spring onion greens, chopped
- 1 cup boondi
- 2 green chilies, finely chopped
- Oil, as needed
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1 tbsp garlic paste
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp red chili powder
- 1/4 tsp garam masala powder
- 1/2 cup desiccated coconut
- Salt, to taste
- 1/2 cup tomato, chopped
- 1/4 cup water
- 1/2 tsp amchur (dried mango) powder
Preparation Time: 10 mins
Cooking Time: 10 mins
Instructions:
- Heat oil in a pan. Add cumin seeds and asafoetida, and sauté for about 10 seconds.
- Add garlic paste and sauté for another 2 minutes until fragrant.
- Stir in the desiccated coconut and cook for another 30 seconds.
- Add turmeric powder, coriander powder, red chili powder, garam masala powder, and salt. Stir well.
- Add the chopped spring onion greens and cook for 3-4 minutes until softened.
- Stir in the chopped tomatoes and a little water. Cook for another minute.
- Add amchur powder and mix well.
- Top with boondi. Do not stir but cover the pan and cook until the boondi softens.
- Serve Boondi and Spring Onion Greens Sabzi with garlic dal and chapati for a delicious lunch.
This simple yet flavorful dish brings a unique twist to your everyday meals with the addition of boondi, enhancing the taste and texture. Perfect for a quick and satisfying lunch!
