Serving something spicy, tangy, and crispy alongside a simple Dal Chawal during lunch significantly enhances the dining experience. Although bondi is often prepared in every home, it sometimes becomes sticky after cooking or has a very plain taste. If you are tired of the monotonous regular bondi, try making crispy spiced bondi using a unique 'garlic and fennel' mix for lunch.
The aroma of fennel and the sharp flavor of finely chopped garlic give the bondi a special charm. Preparing this dish is very simple and takes only 10–12 minutes. Below is a simple instruction guide and several secret tips.
The following ingredients will be needed: fresh bondi (250 grams, washed, dried, and cut into long thin strips), garlic (8–10 cloves, finely chopped or minced), coarsely ground fennel (1.5 teaspoons, for the main flavor), amchur powder or lemon juice (1/2 teaspoon, to prevent stickiness), besan or rice flour (1 tablespoon, optional, for extra crispiness), cumin and rajma seeds (1/2–1/2 teaspoon), asafoetida (1/4 teaspoon), turmeric powder (1/2 teaspoon), Kashmiri red chili powder (1 teaspoon), coriander powder (1 tablespoon), garam masala (1/2 teaspoon), mustard/white oil (3 tablespoons), salt (to taste).
After washing, the bondi must be thoroughly dried with a dry cloth. Then, it is cut in half down the middle and sliced into 4 thin strips lengthwise. Lightly rub 1 tablespoon of besan (or rice flour), a little turmeric, and red chili onto the sliced bondi, then gently mix.
Heat the mustard oil in a pan. When the oil is well heated, add cumin, rajma seeds, asafoetida, and minced garlic. Sauté the garlic until light golden brown.
Next, add the coarsely ground fennel to the pan and sauté for 5–10 seconds to release the fennel aroma in the oil.
After that, place the bondi into the pan. Set the heat to medium and fry the bondi for 4–5 minutes without a lid to completely eliminate its stickiness. (Do not cover with a lid or add salt at this initial stage).
When the bondi is about 80% cooked and starts looking slightly crispy, add coriander powder, turmeric, red chili powder, amchur powder, and salt to taste. Then, simmer the bondi with the spices on low heat for another 2–3 minutes until the spices evenly coat the bondi and it becomes fully crispy.
Finally, sprinkle a small amount of garam masala and finely chopped fresh cilantro on top. The hot bondi with garlic and fennel is ready to serve. It can be eaten with dal chawal, puri, or paratha.
