How to make Boondi Vegetable - Boondi cooked in a flavourful and spicy masala.

This recipe is contributed by Member Dr Kalpna Rajput.

Main Ingredients : Boondi (बूंदी), Tomato (टमाटर)

Cuisine : Indian

Course : Main Course Vegetarian

Boondi Vegetable Recipe Card

Boondi Vegetable

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.    

For more recipes related to Boondi Vegetable checkout Boondi Sev ki Subzi, Boondi Ki Sabzi, Boondi Ki Subzi Hare Pyaaz Ke Saath, Boondi aur Spring Onion ki Sabzi . You can also find more Main Course Vegetarian recipes like C C Mushroom, Red Hot Potatoes, Corn Capsicum Masala, Soya Keema Urad.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Boondi Vegetable Recipe

  • Boondi 100 grams

  • Tomato 2

  • Garlic 2-3 cloves

  • Ginger chopped 1 inch piece

  • Cinnamon 1/2 teaspoon

  • Onion 3 medium

  • Oil 1 tablespoon

  • Black pepper powder to taste

  • Red chilli powder 1 teaspoon

  • Green cardamom 2

  • Cumin seeds 1 teaspoon

  • Cinnamon 1 stalks

  • Black cardamom 1

  • Salt to taste

  • Fresh mint leaves for garnish


Step 1

Heat oil in a heavy bottomed pan. Add cumin seeds, chopped onion, garlic, ginger and cinnamon.

Step 2

Let them fry for two minutes. Make a paste of all spices. Mix well and fry till it leaves oil. Add tomatoes, salt and saute. Add boondi and cover the pan for 5 minutes on low heat. Garnish with chopped mint leaves and serve hot with paratha.