नान वाले अंकल ने ये क्या बोल दिया 😳😱

Ingredients

• 4 pieces Green Chilies (medium size, sliced lengthwise, seeds removed for less heat (optional))
• 1 medium Onion (thinly sliced)
• 1 large Tomato (chopped)
• 1 tsp Mustard Seeds (for tempering)
• ½ tsp Turmeric Powder (ground)
• ¼ tsp Red Chili Powder (adjust to taste)
• ½ tsp Salt (or to taste)
• 2 tbsp Vegetable Oil (high‑smoke‑point oil such as canola or sunflower)
• 2 tbsp Fresh Coriander Leaves (roughly chopped, for garnish)

Instructions

1. Gather Ingredients

   Collect all listed ingredients and equipment on the countertop.

   Time: PT5M

2. Prep the Vegetables

   Slice the green chilies lengthwise, remove seeds if you prefer less heat, then cut into thin strips. Thinly slice the onion and chop the tomato.

   Time: PT5M

3. Heat Oil & Temper Mustard Seeds

   Place the skillet over medium heat, add 2 tbsp vegetable oil, and let it warm for about 30 seconds. Add 1 tsp mustard seeds and wait until they start to pop (about 10‑15 seconds).

   Time: PT2M

   Temperature: Medium heat

4. Sauté Chilies and Onions

   Add the sliced chilies and onions to the pan. Stir‑fry for 3 minutes until the onions become translucent and the chilies soften.

   Time: PT3M

   Temperature: Medium‑high heat

5. Add Tomatoes and Spices

   Add the chopped tomato, ½ tsp turmeric, ¼ tsp red chili powder, and ½ tsp salt. Cook, stirring occasionally, for another 4 minutes until the tomato breaks down and the oil separates from the masala.

   Time: PT4M

   Temperature: Medium heat

6. Finish & Garnish

   Turn off the heat, sprinkle chopped coriander leaves, give a final quick stir, and transfer to a serving plate.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

9 g

Fiber

3 g