Winter mornings in my kitchen always inspire me to create something vibrant, tangy, and easy to prepare. Recently, I experimented with fresh cranberries, crisp white onions, and a hint of green chili — and the result was a delightful explosion of flavors! This Cranberry and Green Chili Dry Sabzi is slightly sweet, mildly spicy, and perfectly sour and tangy. It’s a simple recipe that can enhance any meal, whether you pair it with roti, paratha, puri, kulcha, or steamed rice. Quick to make, healthy, and irresistibly colorful, this dish brings festive vibes to everyday dining.
Ingredients
- Fresh cranberries –1, ½ cup
- White onion –2 large, thinly sliced
- Green chilies –6-7
- Cold-pressed Mustard Oil – 1½ teaspoons
- Fengureek seeds – 1 tsp
- Nigella seed (BlackCumin seeds) – ½ tsp
- Fennel (saunf) seeds – 1 teaspoon.
- Turmeric powder – ¼ tsp
- Kashmiri Red chili powder – ¼ tsp (optional)
- Salt – to taste
- Lemon juice – 1 tsp (Optional)
Method
- Prep: Rinse the cranberries and thinly slice the onions. Cut the green chilies into small pieces.
- Tempering: Heat the cold-pressed mustard oil in a heavy-bottomed pan over medium heat. Add asafetida (hing), fenugreek seeds (methi), fennel seeds, and nigella seeds to the pan. Allow them to splutter.
- Sauté onions & chilies: Add sliced onions and green chilies. Cook for 3–4 minutes until onions turn soft and slightly golden.
- Add spices & cranberries: Add turmeric, red chili powder, and salt. Toss well. Then add cranberries.
- Cook dry: Cook on a low to medium flame for 5 to 6 minutes, stirring occasionally, until the cranberries are slightly soft but still hold their shape.
- Finish: Remove the pot from the heat. Add lemon juice and stir gently to combine.
Serving suggestion
- Serve as a side with Roti, Puri, Naan, Paratha, Kulcha, or Steamed Rice.
- Can also top over quinoa or millet for a healthy, tangy bowl.
