An amazingly flavorful and quick to make subzi that goes well with chapathis. I also spread it on fluffy dosas and enjoy them to heart’s content and if you happen to buy a bunch of spring onions to garnish the noodles and have no idea what to do with the rest, here is a subzi for you all so that you do not have to really waste the rest after all.
We had a terrace garden at home and both myself and my mom used to grow all sorts of flowering plants but the main focus is on growing various types of spinach. We had a patch for Arai keerai, manathakkali, Thoodhuvalai, ponnaganni keerai and I used to water the plants with “Kazhani” (water used to wash rice). But I really loved growing onion bulbs as they grow up quickly and every time I harvested the stalks, my mom used to make this curry and pack it for school which I really loved to eat and that was all before my marriage.
But now since I live in an apartment there is no chance of even a terrace garden and I have to make do with small containers and pots to grow something if I want. I had been growing methi (fenugreek) regularly and harvesting for the past few months and grew tired of it. So I decided to plant some onion bulbs and when I pulled out the grown up stalks a few days ago, all I could think of is to make this curry and eat it with chapathis.
Spring Onion Curry Recipe
Prep time: 10 mins | Cook time: 15 mins | Serves: 4
Recipe Cuisine: Indian | Recipe Category: Side Dish
- Spring Onions – 1 bunch
- Onion – 1
- Tomato – 2
- Green chilies – 2
- Kalonji (onion seeds) – 1/2 tsp
- Ginger garlic paste – 1 tsp
- Coriander powder – 2 tsp
- Red chili powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Garam masala powder – 1 tsp
- Salt – to taste
- Oil – 1 tbsp
- Wash the spring onion bunch and chop the white onion bulbs from the greens separately. Chop the white and green part finely and keep them separately.
- Chop the onion, tomatoes and green chilies finely and keep aside.
- Heat a pan with oil. Add kalonji and when it sizzles, add the finely chopped white part of the spring onion and sauté over high heat for 1/2 minute.
- Reduce the flame and add the chopped onions and sauté till the onion becomes translucent.
- Now add ginger garlic paste and sauté for a minute. Add chopped green chilies, tomato, salt and cook for 3-4 mins till the tomatoes become mushy.
- Add chili powder, coriander powder, turmeric and garam masala powder and mix well. Add 3-4 tbsp water and cook for 2 mins till the raw smell disappears.
- Now add the chopped green part of the spring onion and mix well and let it cook for 2-3 mins till it wilts.
- Add 1/4 cup water (approx.,), mix well, close the pan with a lid and cook for 4-5 mins till the raw smell disappears and the gravy thickens up a bit and all the flavors merge well.
- Take off fire and serve hot with chapathis.
- If you do not have kalonji (onion seeds) then use mustard seeds.
- The gravy should not be too thin.
- I used 10 full stalks to make this curry.
- Adjust the spices according to your taste buds.
Labels: Gluten Free, Greens, Side Dishes - Chappatis / Rotis, Vegan Recipes