Recipe by Marina Lasrado
Ingredients:
Ingredients:
4-5 shoots (1 bunch) spring onions
2 tomatoes (chopped)
1 tsp chilli powder
1 tbsp coriander powder
1/4 tsp garam masala powder
1/4 tsp turmeric powder
1/2 tsp salt (adjust according to taste)
1/2 cup coriander leaves (chopped)
1/2 tsp mustard seeds
1/4 tsp jeera/cumin seeds
pinch of asafoetida/hing
1 cup sev
Steps:
- Chop the spring onions. Keep the white bulb separately. If the bulb of the spring onion is too small, then add 1 chopped onion.
- Heat oil. Add mustard seeds. Once they splutter, add jeera and hing.
- Add bulb of the spring onion/chopped onion and cook till it turns translucent for 1-2 minutes.
- Add tomatoes and cook for 3-4 minutes until tomatoes are done.
- Add chilli powder, coriander powder, garam masala, haldi and salt.
- Add the chopped green part of the spring onion and cook till done for about 10 minutes on low flame.
- Add coriander leaves and mix.
- When serving, add 1 ladle of vegetable and 1/2 cup sev on top.
- ENJOY!
Notes:
- After adding sev, eat immediately otherwise the sev will turn soggy.