You are running short of time and the fresh pile of veggies is also vanished. Why not try something really simple and fast then? Boondi is a common stuff available usually in our kitchen. Instead of making a Raita this time, give it a twist. Prepare a curry and surprise all with the innovation.  🙂 

I am always in for such short and sweet (read salty) preparations. I learnt this during my Hyderabad days of bachelorhood from a Punjabi rommie. 

 You need:

• Salted / Masala Boondi – 1 cup
• Onion – 1 pc, coarsely chopped
• Tomato – 1 pc, medium, finely chopped
• Curry leaves – 1 stem
• Sour Curd – 3-4 Tsp, beaten
• Hing – 1 pinch
• Mustard and cumin seed – 1 tsp together
• Salt- per taste (boondis usually have salt)
• Turmeric – 1 tsp
• Coriander pwdr – 1tsp
• Oil – 2 Tbsp
• Water – ½ cup

How to:

1. Heat oil in a wok/pan.
2. Add seeds and let them splitter. Add curry leaves. Mix a pinch of hing.
3. Add onions and roast them till light brown
4. Add tomatoes and cook until disintegrated.
5. Now add the dry spices.
6. Then add the sour curd and keep stirring for 2-3 mins on medium flame to avoid the curd from splitting.
7. Once curd gets mixed properly, add water and salt and bring it to boil.
8. Now add boondi and cover for a min.
9. Adjust the consistency by adding hot water if it is too dry for you.
10. Done

Relish with Daal-Rice. My all time fav for Sunday lunch to save my energy for the eve outing. 🙂

Parting Notes:

Do not overcook boondis as they are very delicate and 1 min on the flame is sufficient to soften them.

 Keep a check on the quantity of tomato as we are using sour curd. So adjust the amount of tomatoes accordingly.