Lili dungri nu lotiyu is an easy curry prepared with besan, fresh green onion, and simple spices. This Kathiyawadi-style dish pairs nicely with bajra roti or paratha, providing a delicious choice for various meals. Its charm is in its simplicity, ideal for hectic days when you crave a tasty homemade meal fast.
I strongly recommend making this delightful village-style lili dungri nu lotiyu during the winter season and relishing its delicious taste with friends and family!
- Firstly, separate the white and green parts of the onion while chopping it because the white part takes some time to cook, while the green part of the onion cooks in minutes.
- Make sure to roast the besan on a low flame to prevent it from burning.
- For the sabzi gravy, adding slightly hot water to the besan will prevent it from forming any lumps and will retain the masala flavor and color of the sabzi.
- Lastly, lili dungri nu lotiyu tastes great when prepared slightly spicy and served hot.
Lili dungri nu lotiyu recipe | lili dungri nu shaak | pyaz besan ki sabzi
- 250 grm green onion
- 4 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- 2-3 chopped green chilli
- 1 inch ginger paste
- ¼ cup chopped green garlic
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- 1 tsp kasuri methi
- ½ cup tomatoes
- Salt to taste
- ¼ cup gram flour - besan
- 1 cup hot water or as required
- ½ lemon juice
- Some coriander leaves
- Cut the green onions into medium-sized pieces and separate the white and green parts.
- In a pan, heat 4 tbsp of oil, add ½ tsp of mustard seeds, 1 tsp of cumin seeds, and a pinch of hing. Sauté the mixture.
- Add 1 cup of the white part of the green onion and sauté it.
- Then, incorporate 2-3 chopped green chilies, 1 tsp of ginger paste, and ¼ cup of chopped green garlic. Sauté the mixture.
- Reduce the heat, add ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of coriander powder, ½ tsp of garam masala, and 1 tsp of kasuri methi. Add some hot water and sauté the masala until the oil separates from the sides.
- Include ½ cup of chopped tomatoes and salt. Sauté the mixture.
- Next, add 1.5 cups of the chopped green part of the onion and sauté it. Cover and cook the sabzi for 2 minutes.
- Add ¼ cup of besan and roast it on low flame until it slightly changes color and becomes aromatic.
- Gradually add 1 cup of hot water and mix well. (Refer to the video)
- Cover and cook the sabzi on low flame until oil releases from the sides.
- Serve the hot 'Lili Dungri Nu Lotiyu' with bajra roti and fried chilies.
- Separate the white and green parts of the onion while chopping, as the white part takes some time to cook, while the green part cooks in minutes.
- Roasting masala in oil enhances the taste of lotiyu.
- Roast besan on a low flame until it slightly changes color and becomes aromatic.
- Besan will not form any lumps if we add hot water.
- Lili dungri nu lotiyu taste great when it is prepare slightly spicy and serve with bajra roti.