Boondi ki Sabzi

Step 1: Prepare Spring Onions

Finely chop 3 spring onions, ensuring to use both the green and white parts for optimal flavor and moisture.

Step 2: Heat Oil and Temper Spices

Heat 2 tablespoons of oil in a pan. Once the oil is lightly warm, add 1 teaspoon of cumin seeds and ½ teaspoon of asafoetida. Allow them to crackle to release their aroma.

Step 3: Sauté Spring Onions

Add the finely chopped spring onions to the pan. Sauté for 2-3 minutes, ensuring they are cooked slightly but still retain their fresh and subtle flavor.

Step 4: Add Dry Spices

Add ½ teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and 1½ teaspoons of coriander powder to the pan. Cook the spices for a short while to remove their raw taste and allow them to blend with the onions.

Step 5: Incorporate Boondi and Salt

Add 200 grams of salted boondi to the pan along with salt to taste. Mix everything gently, being careful not to overcook the boondi to maintain its crunchy texture.

Step 6: Add Water and Cook

Pour 2-3 tablespoons of water into the pan. Cook for 3-4 minutes, stirring occasionally, until the boondi absorbs the flavors and softens slightly.

Step 7: Garnish and Serve

Garnish the Boondi ki Sabzi with 2-3 tablespoons of fresh coriander. Serve hot with roti or paratha for a light and comforting meal.

• Use both the green and white parts of spring onions to add moisture and flavor to the sabzi.

• Do not overcook the spring onions; sauté them just enough to retain their fresh and subtle flavor.

• Be careful not to overcook the boondi, as it can become soft and lose its crunchy texture.