Spring onions or as some may call green onions or Scallions are an interesting vegetable /herb. Mainly used for garnishing/ salads or in Chinese soups, noodles and sauces, I have never tried to use them as a main ingredient in my cooking. It’s available in Bombay vegetable markets almost all year round. They are sold in bunches, one bunch having upto 8-10 sprigs. I have noticed that the smaller the onion bulb, the fresher the leaves are.
You can’t store spring onions for too long as they start wilting in a 2-3 days.This time a vegetable vendor managed to sell me a really huge bunch. Just using them for garnishing would have resulted in rotten onions in a couple of days and hence this recipe for a curry made with spring onions struck me. Sometimes, one just starts of chopping a vegetable without having a definite plan in mind and as one keeps adding ingredients intuitively, a new dish is born.
In Maharashtrian cooking, there is something called a zunka-which is basically a cooked gram flour paste. The spring onion curry with chickpea flour turned out something akin to a Zunka at the end of my cooking adventure.
Wondering how to use that big bunch of spring onions? Here are some other recipes that make use of spring onions:
Irish Grilled Cheese Sandwich – the picture is enough to entice you