Bring 1 cup of water to rolling boil with a little salt. Pour it over the bulgur, stir and keep it covered. Let it sit for 15-20 minutes. Drain off excess water, fluff it with a fork.
Cut onions lengthwise and keep it aside. Chop tomato and set aside.
Heat oil in a pan, add bay leaf, cinnamon, cloves and saute for a few seconds.
Add thinly sliced onions, saute until onions turn transparent.
Add ginger and garlic, saute for a few more minutes. Then add tomato.
Add grated carrot, curry powder, coriander powder, chaat masala and salt needed.
Allow to cook for 5 minutes. Add cooked bulgur, mix well to coat with the masala and cook covered for another 2 minutes.
Remove from heat. Serve!
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