Can you ever go wrong with spring onions in any form? If you ask me, the answer is never. I use them to add a finishing touch to dishes, as a veggie in omelets, as a flavor punch in sautéed veggies, and so much more. But this particular dish takes my mom’s and my love for spring onions to a whole new level. Neither of us grew up eating it as kids, but discovered it at some point when we lived in Mumbai, where it was commonly served as part of the local Maharashtrian cuisine. It is just so easy to make, is ready in under 15 minutes and disappears even quicker from the plate. My only complaint is that even with five bunches of spring onions, there is only enough for two to indulge in heartily with some rotis.
- 5 bunches of spring onions, washed, roots removed, and finely chopped (both greens and whites)
- 1 tbsp cooking oil (I used vegetable oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chili pods broken
- 1/4 tsp asafetida
- 1/2 tsp turmeric powder
- 1 tsp salt
- 2 tbsps chickpea flour
1. Heat oil in a pan for a minute and then add the mustard seeds, cumin seeds, red chilis, and asafetida.
2. When the mustard seeds stop crackling, add the spring onions, turmeric powder and salt. Mix all the ingredients well, cover and let it cook for about 10 minutes on a medium flame, tossing once in between.
3. Add the chickpea flour and mix well immediately to prevent clumps.
4. Let it cook for another minute or two.
5. Serve with rotis or dig in with a spoon!