2 cups – Murmura (puffed rice or pori)
1 tsp – Oil
1/4 tsp – mustard seeds
A pinch of turmeric powder
1/4 tsp – Red chilli powder
1/4 tsp – Hing
A few sprigs – Curry leaves
2 tbsp – Onion chopped
2 tbsp – Carrot (grated)
1 Cucumber chopped
2 tbsp – Bell pepper chopped
2 tbsp – Tomato chopped
Coriander leaves to garnish
1/4 tsp – Lime juice
Sweet chutney (optional) – but tastes good when added
Heat oil in a wide pan.
Add mustard seeds followed by turmeric powder, hing, chilli powder, salt and curry leaves.
When mustard seeds crackle, add murmura.
Fry on low heat for a couple of minutes so that the spices get nicely mixed with murmura. Set aside.
In the same pan, add 1/2 tsp of oil, fry onions till the raw smell goes off.
Now mix onions and rest of the ingredients with murmura and stir well.
Squeeze lime juice in the end or drizzle sweet chutney if you like.
Recipe for sweet chutney: Grind some dates and tamarind (a small piece) with water to a sauce like consistency or heat 3 tbsp of jaggery mixed with very little water for 2 minutes and drizzle on top of bhel in the end.