Boondi ki Sabzi – Indian Style

Step 1: Prepare Spring Onions

Finely chop 3 spring onions, ensuring both the green and white parts are used. This will help retain moisture and add flavor to the sabzi.

Step 2: Temper Spices

Heat 2 tablespoons of oil in a pan. Once the oil is lightly warm, add 1 teaspoon of cumin seeds and let them crackle. Then, add ½ teaspoon of asafoetida and sauté briefly.

Step 3: Sauté Spring Onions

Add the finely chopped spring onions to the pan. Sauté for 2-3 minutes, being careful not to overcook them to preserve 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. Cook the spices for a short while until their raw taste disappears and a perfect flavor develops in the base.

Step 5: Incorporate Boondi and Salt

Add 200 grams of salted boondi to the pan. Add salt to taste, remembering that the boondi is already salted. Mix everything well, ensuring not to overcook the boondi to maintain its crunchy texture.

Step 6: Add Coriander and Water

Add 2-3 tablespoons of fresh coriander and gently toss. Pour in 2-3 tablespoons of water and cook for 3-4 minutes. This adds a fresh and vibrant touch to the sabzi.

Step 7: Serve

Serve the hot Boondi ki Sabzi immediately with warm roti or paratha. Garnish with a sprig of fresh coriander.

• Do not overcook the spring onions to retain their fresh and subtle flavor.

• Avoid overcooking the boondi to maintain its crunchy texture.

• Adding a little water helps to soften the boondi slightly and blend the flavors without making it mushy.