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Hara Kanda Bhaji-Spring Onion, Scallion or Green Onion Vegetable


I like spring onions in many dishes. They are almost always part of my salads. They also makes a delicious cooked vegetable. Spring onions are the shoots that grow from the onion bulb. Look for light and bright green leaves which are fresh, not limp. The onions at the root should be quite small. They have a flavour much like chives but a lot stronger.This is one of those super fast recipes to keep at hand .


1 bunch of Spring onions. Wash well and chop into 1/2 inch bits. Makes about 4 cups of greens.
2 tbsp. Vegetable oil
1 tsp. methi / fenugreek seeds
3 green chillies finely chopped
1/2 tsp. hing / asafetoeda
3 tbsp. besan atta / bengal gram flour
Marble size piece of gur/ jaggery or 1 tsp sugar

Heat the oil in a kadhai or heavy pan. Add the methi seeds and green chillies and saute for a few seconds till the seeds splutter. Add the spring onions the salt and gur and stir well before covering tightly and cooking on a low fire till done. About 7 minutes. Move the greens to the side and let the water evaporate on high heat. Now add the besan sprinkling it over the greens a spoon at a time taking care to see that they do not form lumps . Stir well and add more besan till the greens are lightly coated with the gram flour.Cover and cook till the gram flour smells done, not raw. This takes about 7 minutes when stirred well from time to time.. Do not let it stick to the pan.Serve hot with chapathi or rice. Believe me it tastes delicious.