• 1 big bunch of Spring onions-Washed thoroughly and chopped finely
• (Rinse the onions thoroughly as dirt may be lodged between the leaves. Trim any wilted parts and the tip of the pink root.)
• 1 cup gram flour (besan)
• 2 cups water
• 2 green chillies-finely chopped
• 1 dried red chilli crumbled
• 1/2 tsp finely chopped ginger
• 1/2 tsp finely chopped garlic
• 1 stick of curry leaves
• 1/2 tsp of cumin seeds
• 1/4 tsp mustard seeds
• Pinch of asafoetida powder
• Pinch of turmeric
• Salt to taste
• 1 tsp oil

Heat the oil in a non-stick pan. Add the cumin seeds, mustard seeds, curry leaves, asafoetida, chopped chillies, ginger, garlic. Saute for a few seconds.

Add the finely chopped spring onions and a pinch of salt. Saute for 1-2 minutes. These onions cook in no time at all.

Meanwhile, make a thin paste of the gram flour in 2 cups water with a pinch of turmeric powder and salt to taste. Once the spring onions are sauted, pour the gram flour paste into the pan and keep stirring constantly on a medium flame. In 5-6 minutes the gram flour will get cooked as the curry thickens.

Taste and check if gram flour is cooked. (It shouldn''t stick to the tongue ) Remove from flame into a serving bowl. Serve hot with Phulkas / Chapatis.