Kitchen-Kollections

Ingredients

Shredded spinach – 3 cups
Soaked yellow moong dal – 1/2 cup
1 cup diced onion
2 finely cut green chillies
curry leaves – a bunch
turmeric
salt to taste

Method

Take a pan and add half tsp of oil and add mustard and jeera. Add chopped onion green chilies and curry leaves and saute them. After onions turn pink, add spinach and cook on high for 5 minutes. Add salt and mix it well. When spinach gets reduced and add the soaked yellow moong dal and mix it well. Switch off the stove and serve hot with chapatis.

Note : Yellow moong dal is highly nutritious and gives a crunchy taste to this curry.

Ingredients

1 cup All purpose flour
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon full of rice flour
Sour curd ( to make the batter)
Salt to taste
A pinch of baking soda
Chopped coriander leaves (optional)

Method

Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3 hrs.
Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown.
Serve hot with green chutney or ketchup.
Make sure the curd is sour enough. These bondas are very crispy and tasty too.