Some people are born with magical hands. Whatever they cook up, even with minimal ingredients and limited time turn out into mouth watering dishes which leaves you craving for more. One such person is Kherun, our best bestie. Whatever she cooks let it be anything from her repertoire , from a simple dal to an elaborate biriyani, everything tastes out of the world. And when you try to recreate the same as per her recipe it never turns out to be as good as hers; that is why we call her as a person with magical hands. She has shared many of her recipes with us, which can be soon expected in this space.
Today's recipe is one such dish which needs only a few ingredients but tastes really good with hot ghee smeared chappatis or rotis(as Kherun says,'do serve this curry hot with garama garam desi ghee vali roti'). One thing that has to kept in mind while making this curry is that, this curry tends to thicken very quickly once removed from heat. So please assure that your ghee smeared chappatis are ready simultaneously as the curry gets cooked. It tastes best when eaten piping hot with hot chappatis or parathas. And as this curry doesn't take much time in the making process, you can very well carry on the making of the curry and the rotis side by side. If in case the curry has thickened and cooled , add some water and reheat the curry well before serving.Ingredients
2 bunches of spring onions
1 medium size onion, sliced into rings
1/2 tsp asafoetida
3/4 tsp cumin seeds
1/2 tsp turmeric powder
2 tsp resham patti powder/ chilli powder(reduce if you don't want it very spicy)
1 tsp coriander powder
1/2 cup besan / gram flour
1 tsp lemon juice
2 Tbsp oil
- Chop the spring onions bulbs and greens separately.
- Dilute the gram flour in approximately 2-3 cups of water(the mixture should be of a watery consistency) and keep aside.
- Heat oil in a pan. Add the asafoetida and fry for a second. Then add the cumin seeds and fry for 2-3 seconds.
- Now toss in the chopped spring onion bulbs and sliced onion. Fry this for sometime on a medium low flame until the onions turn light brown in colour.(Enjoy the lovely aroma that spreads in your kitchen during this step)
- Once the onions start to brown add the chopped spring onion greens. Saute well until the spring onion greens turn soft and wilted.
- Add the turmeric powder, chilli powder, coriander powder and salt. Fry for a minute and then add the diluted besan mixture.
- Cook stirring continuously. The mixture will start getting thicker. Continue cooking stirring continuously until no lumps are seen and the mixture starts to attain a glazed look.
- Check the taste at this stage and if the raw taste of besan is not there then you can switch off the heat.(approximately 5-8 minutes will be required for the glazed look)
- Drizzle the lemon juice and mix well. Serve hot with ghee smeared hot chappathis/parathas.