One bunch on Hekta Heeng
1/2 cup Chopped onions
1/2 cup diced tomatoes
1 tbsp Oil
1/2 tsp Red chilli powder
1/4 tsp Turmeric powder (Haldi)
1 tsp Roasted Cumin powder (Zeera)
Cut the Heeng into finger sizes. Wash well and set aside. In oil, saute the chopped onions and cook until translucent. Now add the tomatoes and all the spices. Cook for a minute or two and add the Heeng. Add half a cup of water and cook covered for roughly half an hour until the heeng is tender. Serve with Karee Khitchri.