Boondi and Spring Onion Greens Sabzi Recipe
Recipe Overview:
Boondi and Spring Onion Greens Sabzi is a flavorful and comforting North Indian vegetarian dish that combines the mild crunch of boondi with the savory richness of spring onion greens, making it a perfect accompaniment to a variety of Indian breads or rice dishes. This easy-to-make sabzi is quick to prepare, taking only 20 minutes from start to finish, and offers a delicious balance of spices, textures, and flavors. It’s a great choice for a satisfying lunch or dinner, and it pairs wonderfully with dal and paratha.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spring Onion Greens (chopped, discard onion bulbs) | 8 stalks |
| Boondi | 1 cup |
| Green Chillies (finely chopped) | 2 |
| Sunflower Oil | As required |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Garlic Paste | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 tablespoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chilli Powder | 1 tablespoon |
| Garam Masala Powder | 1/4 tablespoon |
| Desiccated Coconut | 1/2 cup |
| Salt | To taste |
| Tomato (chopped) | 1/2 cup |
| Water | 1/4 cup |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 180 |
| Carbohydrates | 16g |
| Protein | 4g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | 350mg |
(Note: Nutritional information is an estimate and may vary based on specific ingredient brands and portion sizes.)
Instructions
Step 1: Preparing the Base
Start by heating sunflower oil in a non-stick wok or kadhai on medium heat. Add the cumin seeds (jeera) and allow them to crackle, releasing their aromatic flavor. Once the cumin seeds have spluttered, add the asafoetida (hing) and sautรฉ briefly to enhance the flavor.
Step 2: Aromatics and Spices
Add the garlic paste to the wok and sautรฉ it for a minute or until the raw aroma of the garlic disappears. Stir in the desiccated coconut powder and cook for 1-2 minutes, ensuring the coconut doesnโt burn. Add the turmeric powder (haldi), coriander powder (dhania), red chilli powder, and garam masala powder, along with the required amount of salt. Mix well to combine the spices and allow them to release their aroma.
Step 3: Adding the Spring Onions
Next, add the chopped spring onion greens to the wok. Stir well to coat the greens with the aromatic spice mix. Let them cook for about 3-4 minutes, allowing the flavors to meld together.
Step 4: Tomatoes and Water
After 3-4 minutes, add the chopped tomatoes to the wok. Stir them in and let them cook for another minute, allowing the tomatoes to soften and integrate into the sabzi. Add a little water (around 1/4 cup) to help the tomatoes cook down and create a slight gravy.
Step 5: Final Touches
Once the tomatoes have softened, sprinkle in the dry mango powder (amchur) and mix everything well. The tangy amchur will add a delightful depth to the dish.
Step 6: Adding Boondi
Now, itโs time to add the boondi. Gently spread the boondi over the mixtureโdonโt stir it in just yet. Cover the pan with a lid and let it sit for a few seconds. This step allows the boondi to absorb some of the moisture and soften. After a few seconds, open the lid and gently mix the boondi into the sabzi.
Step 7: Serving
Your Boondi and Spring Onion Greens Sabzi is now ready to be served! Itโs best enjoyed with a side of Panchmel Dal and Tawa Paratha for a complete meal. The crispy boondi adds a delightful contrast to the tender spring onions and spices, making each bite a treat.
Tips and Variations:
- Boondi Texture: If you prefer the boondi to stay crispier, you can skip adding water and cover it. Instead, serve the boondi on top of the sabzi just before serving.
- Vegan Option: This recipe is naturally vegetarian. For a vegan version, ensure the boondi is made without any dairy-based ingredients.
- Spice Level: Adjust the green chillies and red chilli powder to suit your preferred spice level.
- Substitute for Boondi: If you canโt find boondi, crispy sev (fried chickpea flour noodles) can also work as a crunchy topping.
Serve Alongside:
- Panchmel Dal: A classic, nutritious dal with a blend of lentils and spices.
- Tawa Paratha: Soft and crispy whole wheat flatbreads, perfect for scooping up the sabzi.
This Boondi and Spring Onion Greens Sabzi is a delightful, quick, and flavorful dish that will bring the authentic taste of North India to your table in just 20 minutes. Whether you’re serving it for a family dinner or a weekday lunch, it’s sure to be a hit with all!
Additional Notes:
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Reheat gently on the stovetop or microwave before serving.
- Ingredient Sourcing: Boondi is available in most Indian grocery stores, or you can use homemade or store-bought options. Ensure itโs fresh for the best results.
Enjoy this vibrant and delicious Boondi and Spring Onion Greens Sabzi, a perfect combination of spices, textures, and rich flavors for any occasion!
