Spring Onion curry

with a difference.

Spring Onion – 1 bunch (chopped)
Onion – 1 chopped
Tomato – 4 medium or 1 cup puree
Besan (chickpea flour) – 2 tbsp
Green Chili – 3
Coriander powder–1 tsp
Turmeric powder – 1 tsp
Garam masala – ½ tsp (optional)
Oil – 2 Tbsp
½ tsp mustard seeds
asafoetida –pinch
curry leaves few
½ tsp cumin seeds
1tsp urad dal

Heat oil in a heavy base pan. When hot add Asafoetida and mustard seeds. As it starts to simmer add cumin seeds, urad dal and curry leaves. Stir and add chopped onion and green chilli. As the onion turns golden brown add the chopped tomatoes or puree. Now add turmeric, coriander powder, garam masala and stir well. Cook on medium till the tomatoes are soft. Add chopped Spring onions and mix well. Cook for 5 minutes on low with the lid on, stirring occasionally. In the meantime mix besan in 1.5 cup water.

Add this to the pan and cook for another 15 minutes on medium to low heat. Transfer into a serving bowl.

Enjoy the curry with steamed rice or chapathi.