Green Onion Curry/ Spring Onion Subzi

Spring Onion is an ingredient used in many of the Chinese Dishes. But, I have not tried the Green of the Spring Onion as the main ingredient for a dish. I tried this time to make a dish with the green of the Spring Onion as the main ingredient; the result was a very good dish to go as an accompaniment with Rice and Roti. Spring Onion is available in all seasons, but is abundantly available in winter.

Ingredients:

Spring Onion – 2 bunches

Oil – 3 tsp

Mustard Seeds – ½ tsp

Cumin Seeds – ½ tsp

Curry Leaves – from 1 twig

Grated Ginger – 1 tsp

Asafoetida – one pinch

Besan (Chick Pea Flour / Kadalai Mavu) – 3 tbsp

Turmeric Powder – 1 pinch

Cumin Seed Powder – ½ tsp

Red Chilli Powder – ½ tsp

Method

Wash and chop finely the Spring Onion – both the Green and white. Chop them very finely.

Heat the Oil in a pan. Add Mustard Seeds and Cumin Seeds. When they splutter, add the Curry Leaves, Grated Ginger and the Asafoetida. Stir for 30 seconds.

Add the chopped Spring Onions and Salt. Stir them well. Cook for 4 to 5 minutes in medium flame stirring occasionally.

Sprinkle the Besan, Red Chilli Powder, Cumin Seed Powder and Turmeric Powder. Mix well

Sauté well till the Besan gets cooked and emanates a nice aroma. (Do not allow it to burn)

Transfer to a serving bowl.

Serve it hot with Rice, Roti etc.