Spring Onion is an ingredient used in many of the Chinese Dishes. But, I have not tried the Green of the Spring Onion as the main ingredient for a dish. I tried this time to make a dish with the green of the Spring Onion as the main ingredient; the result was a very good dish to go as an accompaniment with Rice and Roti. Spring Onion is available in all seasons, but is abundantly available in winter.
Spring Onion – 2 bunches
Oil – 3 tsp
Mustard Seeds – ½ tsp
Cumin Seeds – ½ tsp
Curry Leaves – from 1 twig
Grated Ginger – 1 tsp
Asafoetida – one pinch
Besan (Chick Pea Flour / Kadalai Mavu) – 3 tbsp
Turmeric Powder – 1 pinch
Cumin Seed Powder – ½ tsp
Red Chilli Powder – ½ tsp
Wash and chop finely the Spring Onion – both the Green and white. Chop them very finely.
Heat the Oil in a pan. Add Mustard Seeds and Cumin Seeds. When they splutter, add the Curry Leaves, Grated Ginger and the Asafoetida. Stir for 30 seconds.
Add the chopped Spring Onions and Salt. Stir them well. Cook for 4 to 5 minutes in medium flame stirring occasionally.
Sprinkle the Besan, Red Chilli Powder, Cumin Seed Powder and Turmeric Powder. Mix well
Sauté well till the Besan gets cooked and emanates a nice aroma. (Do not allow it to burn)
Transfer to a serving bowl.
Serve it hot with Rice, Roti etc.