Embrace the vibrant flavors of India with our Spring Onion-Besan Curry recipe, a delightful dish that celebrates the simplicity of spring onions in a besan (chickpea flour) based gravy infused with aromatic spices. This vegan curry is a testament to the art of crafting quick, wholesome, and utterly delicious meals that are perfect for any day of the week.

This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients For Spring Onion-Besan

1. Spring Onion / Kanda path - 2 bunches .
2. Besan / Chickpea flour - 1/2 cup
3. Cumin seeds - 1 TSP
4. Mustard seeds - 1 TSP
5. Vegetable oil - 1 TSP
6. Hing powder - 1/4 Tsp
7. Turmeric powder - 1 TSP
8. Red Chilli powder - 1 TSP
9. Coriander-cumin powder - 1 TSP
10. Salt to taste

Method

1. Heat a pan on medium heat. Once hot, add oil.
2. Add mustard seeds. Once they splitter add cumin seeds.Once they splitter add hing powder.
3. Add cut spring onion . Saute for a minute.
4. Add turmeric powder , red chilli powder , coriander-cumin powder and salt to taste. Mix well. Cover and cook for 2-3 minutes.
5. Add besan (chickpea flour) mix well. Make sure there are no lumps.
6. Sprinkle a few drops of water , cover and cook for 2-3 minutes.
7. Repeat step 6 one more time or till the besan is cooked or the nutty flavor of besan is gone.
8. Serve hot with Roti.