Скачать или смотреть Lili Dungali Nu Shak | Traditional Indian Vegetable Recipe

Lili Dungali Nu Shak | Traditional Indian Vegetable Recipe

This Hare Pyaaz ki Sabzi / Lili Dungli nu Shaak is a simple, wholesome spring onion curry popular in Gujarati cuisine. It combines fresh, crisp spring onions with lightly roasted besan and aromatic spices for a flavorful, rustic taste. Quick to prepare, it’s a staple in homestyle meals and perfect with rotli or rice. The subtle sweetness, mild tang, and gentle spice make it comforting and satisfying. Its origins lie in Gujarat’s tradition of simple, nutritious vegetarian dishes that highlight seasonal vegetables.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3-4
Ingredients:
3–4 tbsp – Oil (तेल)
Pinch – Hing (हींग)
1 tsp – Cumin Seeds (जीरा)
1 tsp – Mustard Seeds (राई)
2-3 Nos. – Green Chillies, Finely Chopped (कुटी हुई हरी मिर्च)
1/4th Cup – Green Garlic (हरा लहसुन)
1 Medium – Tomato, Finely Chopped (टमाटर)
Spring Onions, White Part (हरे प्याज़ का सफ़ेद हिस्सा)
½ tsp – Turmeric Powder (हल्दी पाउडर)
1.5 tsp – Red Chilli Powder (लाल मिर्च पाउडर)
2 tsp – Coriander Cumin Powder (धनिया–जीरा पाउडर)
To taste – Salt (नमक)
400–450g – Spring Onions, Green Part (हरे प्याज़ का हरा हिस्सा)
1.5 tsp – Sugar (चीनी) (optional)
4 tbsp – Besan/Gram Flour (बेसन)
As required – Hot Water, To adjust consistency (गरम पानी)
1–1.5 tsp – Lemon Juice (नींबू का रस) (optional)
½ tsp – Garam Masala (गरम मसाला)
1 tsp – Kasuri Methi, Crushed (कसूरी मेथी)
1-2 tbsp – Coriander Leaves (धनिया पत्ता)
Method:
1. Heat oil in a kadhai/pan on medium flame. Add a pinch of hing and then add cumin seeds and mustard seeds; let them crackle.
2. Add crushed green chillies and green garlic. Mix well.
3. Now add the chopped white part of spring onion first and sauté for 2–3 minutes.
4. Add turmeric, red chilli powder, coriander–cumin powder, and salt. Mix well so the masala coats the onions.
5. Then add the green part and sauté for another 2 minutes.
6. Reduce flame and gradually add besan while stirring continuously.
7. Keep mixing asbesan will absorb moisture. Make sure no lumps form.
8. Cook for 5–7 minutes on low–medium flame till besan is cooked and lightly roasted. Add some hot water to adjust the consistency.
9. Taste and adjust salt. Add sugar and a squeeze of lemon if desired.
10. Add garam masala and kasuri methi.
11. Garnish it with some coriander leaves. Serve hot with bajri rotla, bhakri, or roti.
Pro Tips to Enjoy Hare Pyaaz Ki Subzi:
• Sauté white and green parts of spring onions separately for best texture.
• Add a small pinch of sugar and a squeeze of lemon for a classic Gujarati touch.
• Serve hot with rotli, bhakri, paratha, or even plain steamed rice.
• After adding besan, if the mixture becomes too dry, gradually add a little hot water; this prevents lumps, helps the besan cook evenly, and keeps the sabzi smooth and well-coated.
Why You’ll Love Hare Pyaaz Ki Subzi:
• Quick and easy to make, perfect for weekday meals.
• Healthy and packed with the natural flavors of spring onions.
• Subtle spices and roasted besan give a comforting, homestyle taste.
• Slight crunch of onions with smooth, well-coated sabzi texture.
• Versatile - pairs well with roti, paratha, bhakri, bajri rotla or steamed rice.


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