Ingredients
2 Cups chopped Spring Onions - (Greens and onions chopped separately)
1 Teaspoon Ginger-Garlic paste - (mix this paste in a tablespoon of water)
1 Tomato - chopped finely
1 Tablespoon roasted Chickpea flour (Besan)
1 Tablespoon Oil
1 Teaspoon mustard seeds
Pinch of asafoetida
1 Tablespoon Kacha masala
Salt to taste
Method
1 Tablespoon Oil
1 Teaspoon mustard seeds
Pinch of asafoetida
1 Tablespoon Kacha masala
Salt to taste
Method
Lightly roast the besan on a tawa and keep aside.
In a kadai heat oil, add in mustard seeds when they start to splutter add asafoetida, ginger - garlic mix fry well till the water evaporates. Then stir in the onions only (not greens)saute till onions are translucent, add the tomato and fry well then add the kacha masala, salt and the greens. Saute well cover and cook. Once the veggies have cooked, stir in the besan (chick pea flour) slowly a teaspoon at a time. Making sure you stop adding it when it reaches the consistency you like. If the dish becomes too dry again sprinkle a little water. On low heat cover and cook for 5 minutes or till cooked. Turn off the heat and keep covered for 5 minutes or till ready to serve. Serve hot with rotis or dal rice.
Labels: Healthy, Main course, Vegan, Vegetarian, Spring Onions, Besan, Maharashtra, Maharastrian Cuisine, Gluten free
In a kadai heat oil, add in mustard seeds when they start to splutter add asafoetida, ginger - garlic mix fry well till the water evaporates. Then stir in the onions only (not greens)saute till onions are translucent, add the tomato and fry well then add the kacha masala, salt and the greens. Saute well cover and cook. Once the veggies have cooked, stir in the besan (chick pea flour) slowly a teaspoon at a time. Making sure you stop adding it when it reaches the consistency you like. If the dish becomes too dry again sprinkle a little water. On low heat cover and cook for 5 minutes or till cooked. Turn off the heat and keep covered for 5 minutes or till ready to serve. Serve hot with rotis or dal rice.
