Ingredients:

• 3 bunches – Spring onions
• 1/2 cup – Tamarind juice
• 3 – Green chillies
• 2 tbsp – Besan (Chickpea Flour)
• 1/4 tsp – Mustard
• 1/4 tsp – Jeera (Cumin)
• salt to taste
• 1/2 tsp – Chilli Powder (Optional)
• 1/4 tsp – Haldi (Turmeric) powder
• 1 tbsp – Oil
• 1/4 cup – Water
• 2 tbsp – Sugar

Method:

1. Chop the green and white parts of the spring onions separately.
2. Heat oil in a saucepan, add mustard and jeera.
3. When the seasoning starts to splutter, add the chopped white part of the onions.
4. Saute for a couple of minutes and then add turmeric, and stir for few seconds.
5. Add the green part of the onions and cook for about 5 minutes or till they lose their raw flavour.
6. Add tamarind juice and salt.
7. If you want it spicy, add chilli powder and cook for few minutes.
8. Mix besan in 1/4 cup water till there are no lumps left.
9. Add this besan mixture to the onions and cook for 5 minutes.
10. Add sugar and stir for few minutes. Remove from flame.
11. Serve this hot with rice or chapattis. Also tastes great when cold.

Recipe courtesy of Sify Bawarchi