Boondi ki Sabji Recipe

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Boondi ki Sabji Recipe.

                       Hey guys, we are here with another, exclusive recipe from Andhra cuisine which is a very famous curry in Andhra Pradesh. This tempting looking, easy and simple boondi ki sabji recipe is very delicious in taste. Thus, you can serve it at parties, celebrations or any other special occasions. This Indian curry recipe simple to make and mostly required ingredients are easily available in every Indian kitchens.

Boondi ki Sabji Recipe. Boondi ki Subzi Recipe. Boondi Curry Recipe. Indian Curry Recipe.
Boondi ki Sabji Recipe Photo.

                        This famous Andhra cuisine curry is mainly made from boondi, tomatoes, onion and curd. You can use readymade masala boondi or Namkeen boondi to make this boondi curry. Even you can made boondi at home as it is so easy to make. You can store this boondi at home for few days. So you can make this easy curry at home any time.

                           There are so many snacks that are made by using boondi but today we will learn how to make a curry made from boondi. With our easy step by step pictures, you will get the exact Andhra cuisine boondi curry recipe. With this curry recipe, you can do check on some other curry recipes like fried arbi ki sabzi, Kashmiri Dum aloo and baingan bharta.

Ingredients for Boondi ki Sabji:

½ Cup Masala Boondi or Namkeen Boondi.
3 tbsp Sour Curd.
2 Finely Chopped Onions.
1 Finely Chopped Tomato.
4-5 Fried Pappadums.
½ tsp Cumin Seeds.
½ tsp Mustard Seeds or Rai Dana.
½ tsp Asafoetida.
1 tsp Ginger Garlic Paste.
½ tsp Turmeric Powder.
½ tsp Kashmiri Red Chilli Powder.
1 tsp Coriander and Cumin Seeds Powder.
Some Coriander Leaves.
Salt according to taste.
2 tbsp Oil.

How to Make Boondi ki Sabji:

Step 1.

First of all heat oil in a nonstick pan, when it gets hot add cumin and mustard seeds and cook till they starts slathering.
Now add asafoetida along with onions and cook it till onions become transparent then add ginger garlic paste and cook it for 1 minute.

Step 2.

Now add tomatoes and cook it till tomatoes become soft, now add turmeric powder, kashmiri red chilli powder, salt, coriander and cumin seeds powder and cook all the spices for 30 seconds.

Step 3.

Now add water as per need and let it cook for further few minutes, when gravy starts bubbling add pappadums and cook it for another 1 minute.

Step 4.

Now add curd and mix well then add masala boondi and cook it for 2 minutes at medium heat.
Now turn the heat off and take it out in a plate, garnish it with fried pappadums, masala boondi and coriander leaves and serve with chapattis.

Boondi ki Sabji Recipe

Quick and Easy Boondi ki Sabji Recipe.
Course Curries
Cuisine Indian
Author Rakesh Prajapati

Ingredients

  • ½ Cup Masala Boondi or Namkeen Boondi.
  • 3 tbsp Sour Curd.
  • 2 Finely Chopped Onions.
  • 1 Finely Chopped Tomato.
  • 4-5 Fried Pappadums.
  • ½ tsp Cumin Seeds.
  • ½ tsp Mustard Seeds or Rai Dana.
  • ½ tsp Asafoetida.
  • 1 tsp Ginger Garlic Paste.
  • ½ tsp Turmeric Powder.
  • ½ tsp Kashmiri Red Chilli Powder.
  • 1 tsp Coriander and Cumin Seeds Powder.
  • Some Coriander Leaves.
  • Salt according to taste.
  • 2 tbsp Oil.

Instructions

  • First of all heat oil in a nonstick pan, when it gets hot add cumin and mustard seeds and cook till they starts slathering.
  • Now add asafoetida along with onions and cook it till onions become transparent then add ginger garlic paste and cook it for 1 minute.
  • Now add tomatoes and cook it till tomatoes become soft, now add turmeric powder, kashmiri red chilli powder, salt, coriander and cumin seeds powder and cook all the spices for 30 seconds.
  • Now add water as per need and let it cook for further few minutes, when gravy starts bubbling add pappadums and cook it for another 1 minute.
  • Now add curd and mix well then add masala boondi and cook it for 2 minutes at medium heat.
  • Now turn the heat off and take it out in a plate, garnish it with fried pappadums, masala boondi and coriander leaves and serve with chapattis.

Notes

Add salt with care because pappadums and masala boondi both have already salt.
If you like dry curry then add less water or else more.