8 July 2006

Simple spring onion curry

Simple spring onion curry

Spring onions or as some may call green onions or Scallions are an interesting vegetable. Mainly used for garnishing/ salads or in Chinese soups, noodles and sauces, I have never tried to use them as a main ingredient in my cooking.

It's available in Bombay vegetable markets almost all year round. They are sold in bunches, one bunch having upto 8-10 sprigs. I have noticed that the smaller the onion bulb, the fresher the leaves are.

You can't store this one for too long as it starts wilting in a 2-3 days.This time a vegetable vendor managed to sell me a really huge bunch. Just using them for garnishing would have resulted in rotten onions in a couple of days and hence this recipe struck. Sometimes, one just starts of chopping a vegetable without having a definite plan in mind and as one keeps adding ingredients intuitively, a new dish is born.

In Maharashtrian cooking, there is something called a zunka-which is basically a cooked gram flour paste. The curry turned out something akin to a Zunka at the end of my cooking adventure.

Ingredients:

1 big bunch of Spring onions-Washed thoroughly and chopped finely
(Rinse the onions thoroughly as dirt may be lodged between the leaves. Trim any wilted parts and the tip of the pink root.)
1 cup gram flour (besan)
2 cups water

2 green chillies-finely chopped
1 dried red chilli crumbled
1/2 tsp finely chopped ginger
1/2 tsp finely chopped garlic
1 stick of curry leaves
1/2 tsp of cumin seeds
1/4 tsp mustard seeds
Pinch of asafoetida powder
Pinch of turmeric
Salt to taste
1 tsp oil

Method:

1.Heat the oil in a non-stick pan. Add the cumin seeds, mustard seeds, curry leaves, asafoetida, chopped chillies, ginger, garlic. Saute for a few seconds.

2.Add the finely chopped spring onions and a pinch of salt. Saute for 1-2 minutes. These onions cook in no time at all.

3.Meanwhile, make a thin paste of the gram flour in 2 cups water with a pinch of turmeric powder and salt to taste. Once the spring onions are sauted, pour the gram flour paste into the pan and keep stirring constantly on a medium flame. In 5-6 minutes the gram flour will get cooked as the curry thickens.

4. Taste and check if gram flour is cooked. (It shouldn't stick to the tongue ) Remove from flame into a serving bowl. Serve hot with Phulkas / Chapatis.

This curry is very flavourful from the mild spring onions and tastes rich too. It's something you can make in a hurry without any prior preparations. Just make sure you have gram flour in your pantry at all times. In one of my posts, I shall tell you why...

---------------------------


Notes:

You will find gram flour in any of the Indian grocery stores.

Spring onions are very rich in Iron, Calcium and Vitamin A, Gram flour has a very low Glycaemic Index and high in protein, which makes this an extremely healthy recipe for weight watchers as well as Diabetics. Read this to know more about how chana dal /Bengal gram benefits diabetics.

---------------------------


Check out:

Nupur of One hot stove gives us the run-down about this traditional delicacy here.

And see what our Bachelor chef has been doing with Ivy gourd. And to think I saw this one only after I had made this dish for Tuesday night dinner.

---------------------------
I'd like to send this one for Anthony's Curry Mela
Just reminding you folks to layout your breakfast table and send me your favourite breakfast entry for Weekend Breakfast Blogging. You have 3 more days and that too a weekend in the middle of it.
---------------------------
Disclaimer: Any resemblance in recipe idea, pictures, words is purely co-incidental.

15 comments:

Michael Stein said...

love your photos too!

sudhav said...

Nandita, first time here..great blog..and all authentic dishes..Spring onion curry looks great...Thanks for sharing..

Shilpa said...

Nandita, everytime I saw spring onions, I wanted to buy them. But I was not having many recipes with it. Thanks a lot for sharing this recipe.I think I had tasted something like this in my aunty (pachi)'s house (they are marathis), It had amazing taste,but i didn't know the recipe. thanks again.

Paz said...

Interesting how this has several names. The first time I learned about it, not so long ago, I was sooooo confused! LOL! It's nice to read more about it here. Thanks!

Paz

Nandita said...

Hi Micheal- Welcome to my blog, guess I'm seeing you around for the first time. Thanks for your compliments

Sudha-been reading your name around in several food blogs but somehow didn't connect. Good that that we've connected now! Shall cya around...


Shilpa, Paz-thanks for liking the recipe-trust me it takes less than 10 minutes from start to finish

Priya said...

I got here to say exactly what Shilpa said..I just love the freshness of the spring onions and am always tempted to buy. The only recipe I knew until now was to use them in Stir-frys and Chinese fried rice etc ....This time I'm going to indulge myself in buying them and make this dish, this way of cooking besan is also new to me..so its surely going to be fun :-)

Vaishali said...

Oh yes, this is very much like the Zunka that I prepare, Nandita. Are you looking for more recipes with spring onions? I'll try and blog about some in the future. And hey, my entry for your breakfast event is going up any minute. :)

Neelu said...

hi nandita,
nice recipe
I usualy make a dry version of the same.
instead of adding water i just add the dry besan to the spring oion when they start cooking and leaving water. It is called zunka in amrathi. Also I dont use ginger, only garlic in dry version. And I make it real hot (6 tb spoon chilie powder and 3 spring oion bunches)...ur curry version will b great with rice.

Neelu said...

Hey NAndita have the dal prices hiked up in india ? Yaha shopekeeprs r saying that india has stoped exporting lentils and whaet and we are geting a 1 bag of daal for aorunf 7 bucks. How is the condition in india?

Nandita said...

You are on that one, there was recently a news feature that said that exports of pulses/ grains have been reduced considerably to fulfil the internal demand, we are actually importing more foodgrains in India. I can understand the cost increase at your end.
Shall fish out the article from somewhere and post it on my blog
You raised a valid point there.

ezhuraenigma said...

Hi I tried this recipe since it sounded so easy but even though I tried cooking for 20-30 mins i still get a strong the taste of besan from the dish (not sure if that is how it is supposed to taste - you may say what was I thinking making a besan dish without tasting of besan). It almost feels like tasting the batter used for pakodas (well an exageration there but almost true). Is zunka supposed to taste so I have no idea of Marathi dishes? Is there any way to remove the over-powering taste of besan i don't think i can cook anymore the gravy is extremely thick and starting to stick on the bottom of the pan.

Nandita said...


Hello enigma,
Thanks for your feedback. Actually I faced no such problem...but the only difference is that i used a non-stick pan as indicated in the recipe, which is why it did not get messy...and you should not get that 'raw / uncooked' taste in the end...it will be of a 'koozhu' / porridge consistency in the end, but surely cooked. Next time you can try dry roasting the besan for 3-4 minutes till pink and then try it out...or you could make a dry version of the same curry.

Start with the same procedure upto sauteeing the spring onions. Then add dry roasted besan to the mix. The wetness in the onions will absorb most of the besan, coating them totally. Then on a low flame, you can keep roasting the besan coated spring onions, adding some more oil during the procedure..it will give you a crispy dry curry, without the sticky texture. You can also add green bell peppers or shredded cabbage in the above method instead of or in addition to spring onions.

Hope I have been of help.

mayacook said...

Thank you for this very tasty curry!!http://lesnectarsdemaya.over-blog.com/article-30262932.html

Priya said...

Nice blog and sounds like a nice recipe. Bought spring onions and was wondering what to make. I read out the recipe to my cook and she understood immediately! I normally fry spring onions and add a loose paste of pepper and broken chana (pottu kadalai. It tastes yum but I suddenly bored of it.
Any ideas for a toddler's breakfast (1 yr and 4 months). Both baby and I are bored of idlies! We tried maggi today with just a li'll bit of the masala. Not bad! Please share any ideas you have.

Rohan said...

The spring onion recipes was great! I used freshly grounded roasted chicpeas. Thanks.