Ingredients:
1 bunch chopped spring onions, chopped fine
1tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1/4 tsp. turmeric powder
3-4 pinches asafoetida
1/4 tsp. each cumin & mustard seeds
1/2 tsp. amchoor (dried mango) powder or lemon juice
salt to taste
1 tbsp. oil
Method:
- Chop the onions at base of spring onions too.
- Wash both in plenty of water, drain in a colander.
- Heat oil in a pan, add cumin, mustard seeds and asafoetida.
- Allow to splutter, add onions and greens.
- Stir, sprinkle all dry masalas, salt, do not stir, cover with lid.
- Simmer for 4-5 minutes, stir, allow excess water to evaporate.
- Serve hot with rotis, rice or parathas.
Making time: 15 minutes
Makes: 3 servings
Shelflife: Best fresh
Green Leafy Veg Index
