Mango And Garbanzo Soondal Recipe Video
Summary
Preparation Time15 MinCooking Time5 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings1
Ingredients
Ingredients:
Garbanzo beans - 1 can, drained and rinsed
Onion - 1/2, coarsely chopped
Cilantro - 1 to 2 tablespoon, coarsely chopped
Green chili - 1 to 2, coarsely chopped
Mustard seeds - 1 teaspoon
Grated Coconut - 1 tablespoon
Salt – to taste
Red chili pods - 2
Raw Mango – 1/2, grated
Curry leaves - 3
Oil - 1 to 2 teaspoon
Directions
MAKING
1) In a pan, heat the oil, add the mustard seeds and allow the mustard seeds to splatter.
2) Then add the curry leaves, red chili pods, green chilies and onions.
3) Drain and add the garbanzo beans into the pan.
4) Stir and mix all the ingredients thoroughly in the pan over a low heat.
5) Then stir in the cilantro, grated mango and salt to taste.
6) Turn off the heat and lastly stir in the grated coconut, mix thoroughly.
SERVING
7) Serve it as a snack or healthy salad for dinner.
1) In a pan, heat the oil, add the mustard seeds and allow the mustard seeds to splatter.
2) Then add the curry leaves, red chili pods, green chilies and onions.
3) Drain and add the garbanzo beans into the pan.
4) Stir and mix all the ingredients thoroughly in the pan over a low heat.
5) Then stir in the cilantro, grated mango and salt to taste.
6) Turn off the heat and lastly stir in the grated coconut, mix thoroughly.
SERVING
7) Serve it as a snack or healthy salad for dinner.
Editors Review
What better way to pep up beach side outings than this mango and garbanzo soondal! Ameena is reproducing the typical south indian snack in her kitchen back in Canada keeping up to the traditional cooking style. A must pack dish for beach outings, or you may simply serve it as a snack or healthy salad for dinner.Comments
Comments: 9 |
Add a Comment
syndetic says :
How do they keep the mustard seeds from burning? Every time I try to do it, they end up scorched. I've tried both yellow and black mustard seeds, but it doesn't seem to make any difference. It must be Indian magic.
Posted on: 26 March 2007 - 9:31pm
Ameena says :
Just 2 things to keep in mind:
Dont let the oil get too too hot.
Once the mustards sputter, its done.Turn the flame low or off.
Posted on: 30 March 2007 - 4:04pm
Nisha says :
Hi Syndetic
well heat oil/ghee until you see flames.Put in mustard seeds just once it starts spluttering you can turn of the flame. n move the container a little to & fro..this is probably the best explanation i could give though you could watch an Indian fren do it so that you get an idea..
Posted on: 29 March 2007 - 12:43am
Joe Bush says :
My advice will be to replace your picture by a nice recipe picture. A person picture in place of food picture on front page looks out of place.
Posted on: 19 March 2007 - 5:19am
indi_food says :
hey - i never hear of this recipe but it looks nice. post more
Posted on: 15 March 2007 - 8:53pm
foodlover says :
Your picture in this traditional Indian dress looks nice - Sari if I am not mistaken.
Posted on: 2 March 2007 - 7:06pm
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