Boondi Basant

by kondai_1972

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Boondi basant is as exotic in taste as in looks. The boondis are simmered in a delicious coconut based tomato gravy which makes for a great accompaniment to rice or rotis. Top the boondi basant with roasted cashew to impart that extra taste and richness to this recipe.

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Boondi Basant recipe - How to make Boondi Basant

Tags

Traditional Indian Mithai

Preparation Time: 20 minutes Cooking Time: 15 minutes Total Time: 35 mins 4
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Ingredients

200 gms Boondi (salted or unsalted)
2 onions
1/2 cup dessicated coconut
4 cloves of garlic (lehsun)
1/2 " piece of ginger (adrak)
2 tomatoes, finely chopped
2 small pieces of cinnamon (dalchini)
4 cloves (laung / lavang)
1 bayleaf (tejpatta)
4 peppercorns
4 cardamoms (elaichi)
1 tsp chilli powder
3 tbsp ghee or butter
salt to taste
1/2 tsp sugar
1/2 tsp turmeric powder (haldi)
3 tsp chopped coriander (dhania) for garnish
10 to 15 fried cashewnuts (kaju)

Method

Heat 1 tbsp ghee in a pan. add 0nions and fry till nicely browned.
Add the dessicated coconut and fry over slow flame till pink.
Grind the onion and coconut together with ginger and garlic cloves to a fine paste.
Heat the remaining ghee.
Put the bay leaf, cinnamon sticks, cloves, pepper corns and elaichi and saute till a nice aroma emits.
Add the tomatoes and saute till ghee oozes out.
Add turmeric powder, chilly powder, salt and sugar.
Then add the ground paste. add about 1 cup of water and cook for 5 minutes.
Lastly add the boondis. garnish with coriander and fried cashew nuts.
Serve immediately