A simple spring onion curry made hearty with the presence of chickpea flour or besan. This spring onion curry goes best with rotis or parathas
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