SPRING ONION SABJI

                    

'Kaandaa paath' (Spring onion) dish is a Maharashtrian preparation and tastes great with chapathi. Spring onion and besan (gram flour) are the main ingredients.

 

                                       

Preparation time - 15 minutes

Cooking time - 20 minutes

Ingredients 

1. Spring onion – 1 bunch –leaves chopped into 1” pieces – 5 - 6 cups, spring onion – 6-7(chopped fine)
2. Green chilli – 2 – 3 (cut in two and slit)
3. Cumin seeds – 1 tsp
4. Asafetida – ¼ tsp
5. Turmeric powder – ¼ tsp
6. Red chilli powder – 1 tsp
7. Coriander-cumin powder – 2 tsp
8. Gram flour – 3-4 tbsp
9. Oil – 3-4 tbsp
10. Salt to taste

Method 

1. Wash the cut spring onion leaves well, and keep in a colander.
2. Heat oil in a kadhai, add cumin seeds. When it splutters, add asafetida.
3. Then add the chopped spring onions alone and green chilli and fry till translucent.
4. Add the spring onion leaves and stir well.
5. Add turmeric powder, coriander-cumin powder, red chilli powder and salt and stir.
6. Cover and cook on low heat – for 7-10 minutes till tender. 
7. When water has almost evaporated, add gram flour and stir well.
8. Cover and cook on low heat for a couple of minutes.
9. Remove the cover and continue on low heat, stirring in between till gram flour gets cooked and browns a little.
10. Add a little oil if needed.
11. Turn off the stove and keep covered.
12. After 10 minutes, check it out and fry a little more if gram flour tastes uncooked.

Tips  

1. The recipe can be made with fenugreek leaves (fresh methi) or capsicum in place of spring onion. Use 2 medium-sized onions in place of spring onions.

 © Copyright 2011. Brinda Balasubramonian.