SPRING ONION / SCALLION GRAVY

                                             

 

 I have used spring onions in manchurian,noodles and other dishes,but never prepared a main dish involving the same.There is nothing special in this curry, except for the distinct flavour of spring onions,which heightens the flavour profile.Always use fresh spring onions,for best result.You can pair it with chapati,puri,naan,kulcha and plain rice.

 

INGREDIENTS  :

 

SPRING ONION-  1 BUNCH

 ONIONS- 2 NOS

TOMATOES- 2 NOS

GRAM FLOUR- 2 TSP

RED CHILLI POWDER- 1/2 TSP

CORIANDER POWDER- 3/4 TSP

GARAM MASALA POWDER- 1/2 TSP

TURMERIC POWDER- 1/4 TSP

GINGER GARLIC PASTE- 1 TSP

CORIANDER LEAVES CHOPPED

OIL- 1 TBSP

CUMIN SEEDS- 3/4 TSP

SALT TO TASTE

 PROCEDURE :

 

1 . Wash wipe and chop the green tops of the spring onion and keep it aside. Chop the bulb portion and keep it separately.

2. Heat oil in a pan and splutter mustard seeds. Add chopped onions,chopped bulb portion and saute after adding salt.

3. Add chopped tomatoes over the sauteed onions and saute till it turns mushy.

 

4. Now incorporate all the spice powders and fry till the raw smell evades completely.

 

5. Add some water over the mushy mixture and transfer the chopped spring onion pieces to it and boil for a couple of minutes.

6. Make a slurry of gram flour and water and add it to gravy and boil for a minute and switch it off.

 

7. Garnish with chopped coriander leaves and serve.