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Learn how to make Spring Onion Sabzi at home with our Chef Varun Inamdar

Spring Onion Sabzi Ingredients:
Introduction

How To Cut & Clean Spring Onions in Two Parts
1 cup Onions (white part) (sliced)
1 cup Onion (green part ) (chopped)

How To Make Besan Mixture For Spring Onion Sabzi
3 tbsp Oil
1/2 tsp Mustard Seeds
1/2 Cumin Seeds
8-10 Garlic Cloves, 1 inch Ginger, 2-3 Green Chillies (crushed)
3 tbsp Gram Flour
1 tbsp Coriander Seed Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 cup Hot Water
1 tsp Salt

To Make The Sabzi Sweet & Sour
1 tbsp Lemon Juice
2 tbsp Sugar

Important Tip

Serving Idea

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About Spring Onion Dishes
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus Allium. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive,[1] and Chinese onions. Although the bulbs of many Allium species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the Allium species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. In India, it is sometimes eaten raw as an appetizer. In north India, coriander, mint and onion chutney are made using uncooked scallions. It is also used as a Sabzi with Chapatis and Rotis. In south India, spring onions stir fried with coconut and shallots (known as Vengaya Thazhai Poriyal in Tamil and Ulli Thandu Upperi in Malayalam) are served as a side dish with rice. |

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