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
Spring Onion Curry with Besan
- 1 big bunch spring onions Washed thoroughly and chopped finely
- 1 cup chickpea flour (besan)
- 2 cups water
- 2 green chillies finely chopped
- 1 red chilli dried , broken into small pieces
- 1/2 tsp finely chopped ginger
- 1/2 tsp finely chopped garlic
- 1 sprig curry leaves
- 1/2 tsp cumin seeds
- 1/4 tsp mustard seeds
- pinch asafoetida powder
- pinch turmeric
- To prepare the spring onion curry, heat the oil in a non-stick pan. Add the cumin seeds, mustard seeds, curry leaves, asafoetida, chopped chillies, ginger, garlic. Saute for a few seconds.
- Add the finely chopped spring onions and a pinch of salt. Saute for 1-2 minutes. These onions cook in no time at all.
- Meanwhile, make a thin paste of the gram flour in 2 cups water with a pinch of turmeric powder and salt to taste. Once the spring onions are sauted, pour the gram flour paste into the pan and keep stirring constantly on a medium flame. In 5-6 minutes the gram flour will get cooked as the curry thickens.
- Taste and check if gram flour is cooked. (It shouldn't feel sticky when you taste it) Remove from flame into a serving bowl. Serve hot with Phulkas / Chapatis.