Ingredients

• 500 gm spring onions with green stalks, thicker the better. You can use green stalks of spring onions that you have used the white heads of for salad or another recipe.

• 4-5 tbsp. gram flour or besan

• 2 tbsp. mustard or other cooking oil

• 1 tsp. cumin seeds(try other seeds like black mustard seeds or Panch Pooran

• A pinch of hing/asafoetida powder

• 1/3 tsp. turmeric powder

• 1/2 tsp. chilli powder (coarsely ground chillies taste better). Adjust amount to taste.

• 1/2 tsp. amchoor or dry mango powder (juice of 1/2 lime or 1/4 lemon can be used)

• Salt to taste

Instructions

1. Wash and slice spring onions into 1-1.5 cm. pieces, including their green stalks. Allow to drain in a colander for a couple of hours or spread out on actowel to dry off excessive water.

2. Heat karahi/wok and dry roast gram flour/besan until a nutty aroma arises. Keep aside.

3. Heat oil in a wok or kadhai.

4. Add cumin seeds and hing/asafoetida powder and allow the seeds to splutter/crackle.

5. Add all the spices and quickly stir for a few seconds. Do not let the spices burn.

6. Add spring onions,stir and cook covered for 6-7 minutes on low-medium heat. The onion greens will leave water.

7. Sprinkle besan through a sieve, stirring it in thoroughly. If it looks very dry, sprinkle some water to mix it up properly.

8. Cover and cook for a further 3-5 minutes.

9. Once the greens look cooked, turn heat up and dry any surplus water. The prepared dish should look dry and shiny, not smooth.

10. Turn heat off.

11. Serve with Chapatti and a dal or with Plain Paratha.