Spring onion sabzi with is an amazingly flavorful and quick to make sabzi that goes well with chapathis. I also spread it on fluffy dosas and enjoy them to heartâ€™s content and if you happen to buy a bunch of spring onions to garnish the noodles and have no idea what to do with the rest, here is a sabzi for you all so that you do not have to really waste the rest after all.
Yield / Serves
1 bunch spring onion with green
5 garlic pods finely chopped
4 green chilies finely chopped
A big pinch asaefotida
Salt to taste
3 tablespoons oil
Wash the spring onion (scallion) and chop both green and onion part. We will cook them separately so separate out greens from onion.
Heat oil in kadhai, add asaefotida and saute for 30seconds till it turn into light brown. Add garlic and cook till it turn into light brown.
Its time to add chopped onion. Just add onion part of scallions and combine it with green chili and garlic so that it absorbs their flavour. Saute the onion for a minute till they are semi cooked and becomes translucent.
Add spring onion n mix really well. Cook it on high flame till it done half in quantity.
Add salt and mix it well, cook it on low flame for 5 minutes on medium flame till sabzi get dry. Switch off the flame.
Serve this spring onion sabzi hot with chapatis or dal rice.
How useful was this post?
Click on a star to rate it!
Rated 4 based on 1 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp