How to make Hare Pyaaz Aur Boondi Ki Sabzi -
Spring onions and khari boondi cooked with masalas.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Spring Onions With Greens (हरे प्याज़ पत्तियों समेत), Khari Boondi
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Hare Pyaaz Aur Boondi Ki Sabzi checkout Hare Pyaaz Ki Subzi. You can also find more Main Course Vegetarian recipes like Gulab Jamun Ki Subzi Shravani Bhinda Sindhi Chana Kai Kumbala Kari
Hare Pyaaz Aur Boondi Ki Sabzi Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Hare Pyaaz Aur Boondi Ki Sabzi Recipe
Spring Onions With Greens 8
Khari Boondi 1 1/2 cups
Oil 2 tablespoons
Cumin seeds 1/2 teaspoon
Asafoetida 1/4 teaspoon
Garlic cloves chopped 6-8
Green chillies chopped 2-3
Turmeric powder 1/4 teaspoon
Salt to taste
Dried mango powder 1/2 teaspoon
Scraped coconut 3 tablespoons
Garam masala powder 1/2 teaspoon
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds and sauté till they begin to change colour.
Step 2
Add asafoetida, garlic and sauté till fragrant.
Step 3
Chop spring onion bulbs and the greens separately.
Step 4
When garlic turns light golden brown, add spring onion bulbs, green chillies and mix.
Step 5
Add turmeric powder, salt and amchur and mix.
Step 6
Add spring onion greens and 2 tbsps coconut, garam masala powder and khari boondi and mix well.
Step 7
Transfer into a serving bowl. Garnish remaining coconut and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
