Boondi Ki Subzi Hare Pyaaz Ke Saath Recipe - An addition to your daily menu, simply need boondi and spring onions.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Boondi, Spring onions

Cuisine : Indian

Course : Main Course_Veg

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Boondi Ki Subzi Hare Pyaaz Ke Saath

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Boondi Ki Subzi Hare Pyaaz Ke Saath Recipe - How to make Boondi Ki Subzi Hare Pyaaz Ke Saath

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Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Boondi 2 cups

  • Spring onions chopped4-5

  • Yogurt 2 cups

  • Gram flour (besan) 3 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Dried red chillies broken4-5

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1 teaspoon

  • Cloves 4-5

  • Black peppercorns 1/2 teaspoon

  • Kasoori methi 1/2 teaspoon

  • Fresh coriander leaves for garnish

Method

Step 1

Place yogurt in a bowl, add gram flour, red chilli powder, turmeric powder, salt and 2 cups water and whisk well.

Step 2

Heat oil in a handi. Add red chillies and asafoetida and sauté.

Step 3

Add cumin seeds, cloves, black peppercorns and gram flour mixture and cook on a low heat, stirring continuously, for 4-5 minutes.

Step 4

Add kasoori methi, spring onions and khari boondi and mix well.

Step 5

Transfer in a serving bowl, garnish with coriander leaves and serve hot.

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