Spring Onion Bhaji

Winters started in Austin, or rather Fall. Its windy, chilly and such a huge relief from the scorching still heat of the Texas summer. I really appreciate this weather after 4 long months of summer. This is one of the vegetable preparations I look forward to eating after a long day at work. It takes around 20 minutes to cook and tastes really good with some rotis and raita or rice and dal.

Spring Onion Bhaji ( Kandyachya Patichi Bhaji)

3 bunched of spring onions, cut horizontally (around 2 cupfulls) including the white onion on top
1/2 cup of besan (gram flour)
1 tsp mustard seeds
1 tsp asafoetida
1/2 tsp turmeric powder
1-2 tsp peanut / cooking oil
1/2 cup water
salt and red chilli powder to taste

Heat the oil in a kadhai / wok .Add the asafoetida, turmeric and mustard seeds. Wait till the mustard seeds burst and then add the 2 cups of spring onion. Add the salt and red chilli powder and mix thoroughly. Cook on medium heat for 5 minutes after covering the vessel. The spring onion will have released some water. Add the 1/2 cup of water. When this water boils, turn the heat on low and add the besan. Stir quickly to make sure it mixes in as a smooth paste.Let this cook till the raw smell of the besan is gone.