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Dungadiyu recipe | kathiyawadi style dungadiyu recipe | how to make onion sabzi

Author Nehas Cook Book
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Curry
Cuisine Indian
Servings 6 servings

Ingredients
 

  • 8-9 or 240 grm small size onion
  • 4 or 240 grm tomatoes
  • ½ cup crushed peanut
  • 1 inch ginger
  • 7-8 garlic cloves
  • 2 tbsp kashmiri red chilli powder
  • ½ tsp turmeric powder
  • 2 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp kitchen king masala
  • 2 tsp jaggery
  • 1 tsp dry mango powder
  • 1 tsp pickle masala
  • ¾ cup oil
  • 1 tsp cumin seeds
  • 2 cloves
  • 2 dry red chilli
  • 1 star anise
  • 1 cup chopped green garlic
  • 1 cup chopped green onion
  • Salt to taste
  • 2 chopped green chilli
  • 3 tbsp curd
  • ¼ cup cashew pieces
  • ½ cup papadi gathiya
  • Garnish with coriander leaves

Instructions

  • Cut small onion into 4 equal pieces.
  • In a mixture jar, add tomatoes and blend into a puree.
  • Now, crush ginger and garlic. Add red chilli powder and mix well.
  • Take grinded paste onto a plate, add peanut powder, turmeric powder, coriander powder, cumin powder, kitchen king masala, jaggery, dry mango powder and pickle masala. Mix well. Masala is ready.
  • Heat oil in pan; add cumin seed, cloves, dry red chilli, and star anise. Sauté for a minute.
  • Add onion pieces and sauté till it becomes slightly golden brown and soft.
  • Add green garlic, green onion and salt. Cook till it becomes soft.
  • Add masala and cook till it separates oil from the sides of the pan.
  • Add tomato puree and mix well. Cover and cook it for 2-3 minutes.
  • Then add green chilli and mix well.
  • Now, add curd and mix continuously.
  • Add the required water to adjust the consistency of the sabzi.
  • Lastly, add cashew pieces and papadi gathiya. Mix well
  • Garnish with coriander leaves and serve dungadiyu with bajri rotla.

Notes

  • onion and tomato proportion should be equal in grams.
  • masala gives dhaba-style color and flavor to dungadiyu.
  • dry spices give a nice aromatic flavor to dungadiyu.
  • cook onion till it becomes soft and slightly brown.
  • curd gives a creamy texture to dungadiyu.