Spring Onion Greens Bhaji with Gram Flour (Dry Curry)
Hari Pyaz aur Besan ki Sookhi Sabji

Sunita Gupta

This recipe is from my sister-in-law who lives in Delhi-Mamta.

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250 gm spring onions with green stalks. You can use green stalks only, when you have used the white heads of the spring onions for another recipe
2 tbsp. mustard or other cooking oil
1 tsp. cumin seeds
A pinch of hing or asafoetida powder
4 tbsp. gram flour or besan
1/3 tsp. turmeric powder
1/2 tsp. chilli powder (coarsely ground chillies taste better)
1/2 tsp. amchoor or dry mango powder (juice of 1/2 lime or 1/4 lemon can be used)
Salt to taste


1.Wash and slice spring onions into 1-1.5 cm. pieces, including their green stalks. Heat oil in a wok or kadhai.
2.Add cumin seeds and heeng or asafoetida powder and allow the seeds to splutter or turn brown.
3.Add all the spices and stir for a few seconds.
4.Add spring onions and cook covered for 6-7 minutes on medium heat. Onions greens will leave water.
5.Sprinkle besan through a small sieve or flour duster.
6.Stir well, cover and cook for a further 3-5 minutes.
7.Once the green look cooked, turn heat up and dry any surplus water. The prepared dish should look dry and 'khila-khila' (granular, not smooth).
8.Turn heat off.
9.Serve with Chapatti or Plain Paratha.


You can make this dish with a few chopped potatoes. Besan can be omitted when potatoes are added.

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