This is a famous Maharashtrian recipe that’s quick to make. While green onions are used in Chinese cuisine, they are the main ingredients in Indian cuisine. This dish tastes best with hot phulka or dal rice. People with ‘Pitta Prakruti’ should consume this dish in moderation.
Equipment and Utensils
Wok (Kadhai) with lid
Flat metal spoon
125 grams (2 cups) Green Onions with stalks roughly cut
30 grams (½ cup) Chickpea(Besan) Flour
1 teaspoon Salt
1 tablespoon Vegetable Oil
7-8 Curry Leaves
2 Green Chilly chopped
1 teaspoon Garlic finely chopped
1 teaspoon Ginger finely chopped
1 teaspoon Mustard Seeds
¼ teaspoon Turmeric Powder
Put oil in a wok and keep it on medium flame.
When oil is hot, splutter mustard seeds.
Add turmeric powder and green chopped chilies.
Now add curry leaves, ginger and garlic.
Fry for 1-2 minutes till garlic’s raw flavor is gone.
Add onion greens and fry for 3-4 minutes.
Now add chickpea flour and salt.
Fry for 1-2 minutes, till the flour is mixed and fried well.
Next keep the lid and lower the flame.
Let it cook for 2-3 minutes.
Open the lid, check for seasoning.
Serve hot with phulka or dal rice.
Preparation Time: 8 minutes
Cooking Time: 12 minutes
Number of Servings: 2
Total Calories: 273.85 Kcal
Fat: 14.93 gm
Protein: 7.36 gm
Carbohydrates: 34.06 gm
Iron: 10.87 mg