Spring Onion is a very healthy vegetable. Spring Onion is a good source of Iron for the body and is very rich in Vitamins B and A. It is rich in fiber. It is commonly seen used in Asian dishes and not as popular in Indian dishes. So here is a dish with spring onion as it is main ingredient in an Indian inspired dish.
Spring Onion – 1 bunch
Oil – 2 tbsp
Mustard Seeds – ¾ tsp
Urad Dal – 1 tsp
Curry Leaves – from 1 twig
Turmeric Powder – 1 pinch
Salt – to suit taste
Grated Coconut – ¼ cup
Roasted Bengal Gram – 3 tbsp
Saunf / Fennel Seeds – ½ tsp
Dried Red Chillies – 2 (or to suit taste)
Chop the Spring Onion Leaves and keep aside.
Grind the Red Chillies, Roasted Bengal Gram and Saunf together to a powder form. Add the grated Coconut to it and grind further and blend to get a coarse texture. Keep aside.
Heat the Oil in a pan. Add Mustard Seeds and Urad Dal. Add Curry Leaves. When the seeds start crackling, add the chopped Spring Onion Leaves and sauté for 4 to 5 minutes in low to medium flame till the vegetables are done.
Add Salt, Turmeric Powder and coarsely ground coconut mixture. Stir them well and cook for 2 to 3 minutes in medium flame.
Transfer to a serving bowl.
You can also use Spring Onion Bulbs in this dish. You have to sauté the chopped Spring Onions Bulbs till it becomes turn translucent and then add the chopped leaves and follow the steps as above.