Name: Spring Onion Curry recipe by Neelam Barot at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 250gm - chopped spring onions; 2 tbs - gram flour; 250 gm - curd; 2 - glasses water (approx); 2 tbs - chopped green garlic; 2 tsp : chili-ginger-garlic paste; 1 tsp - red chili powder; 1/2 tsp - turmeric powder; Coriander/dhaniya-jeera powder; Salt as per your taste; 1/4 tsp - asafoetida (hing); 2 tbs - ghee; 1/4 tsp - rai; 1/2 tsp - jeera; 1 - Bay leaf/tej patta; 2 or 3 - cloves; 1 - star anise; 2 tbs - chopped coriander leaves; 1 tsp - chopped green garlic

Ingredients Serving: 4

250gm - chopped spring onions
2 tbs - gram flour
250 gm - curd
2 - glasses water (approx)
2 tbs - chopped green garlic
2 tsp : chili-ginger-garlic paste
1 tsp - red chili powder
1/2 tsp - turmeric powder
Coriander/dhaniya-jeera powder
Salt as per your taste
1/4 tsp - asafoetida (hing)
2 tbs - ghee
1/4 tsp - rai
1/2 tsp - jeera
1 - Bay leaf/tej patta
2 or 3 - cloves
1 - star anise
2 tbs - chopped coriander leaves
1 tsp - chopped green garlic

Instructions

Take a deep vessel, add curd and gram flour with water then mix it well.
Keep this mixture on a slow flame for boiling.
Take a kadai, then add ghee and let it simmer over flame.
Now add jeera and rai, then let it crackle. Then add asafoetida (hing), turmeric powder,cloves, bay leaves/tej patta and star anise.
Add the chili-ginger-garlic paste and saute it for 2 minutes.
Add the spring onion, red chili powder, dhaniya-jeera powder and salt then mix it well.
Now cover the kadai with a lid and cook it for 5 to 7 minutes.
Now the sabji/vegetable is ready. Add it into the boiling curry on another flame and keep boiling it for the next 10 to 15 minutes.
Sprinkle some coriander leaves and green garlic then serve it hot with bajra roti.

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