Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Course: Main | Servings: 4
Difficulty level: Easy
Ingredients
For the sabzi
- 14 g Mustard oil
- 1.2 g Saunf
- 80 g Onion, sliced
- 250 g Tinda, raw, washed, peeled and diced
- 2.4 g Green chillies, finely chopped
- 0.8 g Turmeric / haldi
- 1.2 g Dried chillies, powdered
- 3 g Salt
- 1.8 g Coriander seeds - whole / ground, powdered
- 1.2 g Amchur, powdered
- 0.6 g Garam Masala
To serve
- 5 g Coriander leaves, finely chopped
Instructions:
For the sabzi
- Heat mustard oil in a pan until almost smoking. Add fennel seeds and allow these to crackle.
- Add the onions and saute on medium-high heat until lightly brown.
- Add the tinda, green chillies, salt, turmeric, coriander powder, red chilli powder and mix. Allow sabzi to cook for 5-6 minutes, covered, on low flame, until cooked.
- Add amchur and garam masala and mix. Cook for another minute and turn off the flame.
To serve
- Transfer the sabzi to a serving bowl. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 55 kcal | Protein: 1.1 g | Carbohydrates: 3.8 g | Fat: 3.9 g | Fiber: 2.3 g