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3 July, 2011

Spring Onion Stir Fry or Kanda Path Bhaji

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I am finding it difficult to post anything! Is this the writer’s block or that I still have to read 200 posts that are lying in my reader?
  One break and so many posts I just cannot seem to catch-up.
Should remind myself next time I take a break.
Anyway here is a simple stir fry that I make out of spring onions often. Not only is it tasty it is also ready in a jiffy.  J

Ingredients:
2 bunches of spring onion
Oil
Mustard seeds
Turmeric
Hing/asafoetida
½ tsp chilli powder (adjust as per taste)
Salt
1 tblspn besan/kadli hit/chana daal atta
Method:
1.       Chop the greens of the spring onion, wash and drain.
2.       Chop the onions too wash and drain.
3.       Heat oil in a kadhai add the mustard when it splutters add the hing/asafoetida, turmeric, red chilli powder in quick succession.  Take care the spices do not burn.
4.       Add the onions stir a little then add the greens. Stir.
5.        Add the salt and the besan. Mix well. Cover and cook for 3 to 4 minutes.
6.       Do not remove the lid till the kadhai cools a little.
7.       Serve with chapatti but tastes best with jowar roti and curds rice.

P.S.:-You may add a little less besan to get a wetter vegetable. This way it is absolutely dry.

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