Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the sabzi
- 16 ml Sunflower oil
- 1 g Cumin seed / jeera, whole
- 0.6 g Rai / sarson / mustard seed, whole
- 0.08 g Asafoetida (Hing)
- 100 g Onion, chopped
- 200 g Tomato, hybrid, raw, chopped
- 4 g Ginger, fresh, chopped finely
- 4 g Garlic, chopped finely
- 4 g Green chillies, chopped finely
- 1 g Turmeric / haldi
- 2 g Coriander seeds - whole / ground, powdered
- 1.4 g Dried chillies, powdered
- 2 g Salt
- 4 g Sugar
- 140 g Bhujia
- 0.6 g Garam Masala
To serve
- 8 g Coriander leaves, chopped finely
Instructions:
For the sabzi
- In a pan, heat oil to almost smoking. Add asafoetida, cumin and mustard seeds and allow the seeds to crackle.
- Add onion and saute to golden brown.
- Add tomato, ginger, garlic, green chillies, turmeric, coriander powder, red chilli powder and salt. Mix well. Allow to saute for 5-6 minutes until tomatoes are soft and cooked through. Add one cup water, or a little more as necessary - you're aiming for a thick gravy, and the sev will absorb moisture once added.
- Add sugar (optional) and sev. Mix, and allow it to cook for ~1 minute.
- Add garam masala. Mix, and turn flame off.
To serve
- Transfer sabzi to a serving dish. Garnish with coriander. Serve hot, with a lemon wedge on the side.
Nutrition (Per Serving)
Calories: 250 kcal | Protein: 5 g | Carbohydrates: 15 g | Fat: 19.5 g | Fiber: 5.3 g