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Monday, May 16, 2016

Spicy And Tangy Spring Onion Curry Recipe

Spring onion or scallion is easily available everywhere and are widely used in Asian countries. Mama used to make packets of chopped carrots, cabbage, spring onion greens and peeled peas and then freeze them for a longer run. She makes it particularly to quick cooking when guests arrive unannounced. Mama makes noodles, manchurian balls, salads and schezwan rice using scallions that is certainly a favorite with my friends and cousins who would promptly ask mom to make a big batch of noodles and rice when they would come over for a night out. 

Spring onions have always tasted better when cooked with egg plant and fried rice that keeps me hankering till today. I am in love with spring onions these days that I can almost prepare everything out of these green leaves. Today, I have tried making a recipe using spring onions as the main ingredients and it tastes just splendid.

I always try to share easy, quick and delicious recipes with you all so that you too enjoy cooking effortless food in a less duration of time. I don't like summer at all but I do like one thing about it and it is fresh green vegetables. I like the mild flavor of spring onions and love to use it in many recipes. Me and my loving husband aren't feeling well from the past four days, so I thought to prepare this simple yet delicious curry using readily available ingredients in my pantry.

Spicy And Tangy Spring Onion Curry Recipe

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Serves: 2 persons

2 spring onions white, sliced
2 spring onion greens, roughly chopped 
2 medium size roughly chopped tomatoes
1 teaspoon garlic paste
1 teaspoon cumin seeds or zeera
1/2 teaspoon mustard seeds or rai
1 tablespoon red chili flakes
1/4 teaspoon ground coriander seeds
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
Salt to taste

  • In a pan, heat cooking oil and add cumin seeds and mustard seeds. Let them pop for a while.
  • Now add sliced spring onions and saute until it turns translucent. Add finely chopped tomatoes and salt to taste. Cover the pan and let it cook for 2 minutes on a low flame.
  • Add 1 teaspoon garlic paste, 1 tablespoon red chili flakes, 1/4 teaspoon ground coriander seeds, 1/2 teaspoon turmeric powder and 1/2 teaspoon coriander powder. Mix well and let it cook until oil separates from the mixture.
  • Add roughly chopped spring onion greens and half cup of water. Cover the pan and let it cook till you get the desired consistency of the curry. 
  • Serve hot with steam rice or roti's.
Your 5 minute recipe is ready to serve!  You can also use canned tomatoes and green chilies since they are less spicy. Simple, unbelievably satisfying and easy cleanup. Enjoy! 

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