Kitchen garden has one 15x15ft plot dedicated to onions. The planter had thought of growing organic onions that could be stored for a couple of months. The greenery in the patch, however, turned out to be too tempting to be ignored. It all started with a bunch of spring onions, about eight of those, getting pulled out unceremoniously and then washed thoroughly and then shaken dried. Chopping was an easy thing and was done express fast.
I pulled out some basic spices (no typical measurements being given because it all would depend on your own taste and style).....
cumin seeds,
mustard whole,
asafoetida,
ginger,
garlic,
green and red dried chillies (both chopped),
salt,
curry leaves,
turmeric powder,
water
.....and of course, the wonderful thing called Besan (gram flour) and some desi ghee (could be some fancy oil too!)
The broad ratio that finally worked out was about a cup of chopped scallions to a cup of besan to two cups of water. Make a fluid paste by adding water to Besan and by adding salt and turmeric powder. mix well and make sure no lumps are allowed to set in.
Heat ghee (and it doesn't smoke!!) and add all the spices (less salt and turmeric powder). Add ginger, garlic and chopped onions and saute for a couple of minutes. As the vegetable begins to turn tender and glossy (that would be after three odd minutes), add Beasn paste while stirring the mixture. Keep stirring off and on and touch the paste to make sure that it is no more sticky to touch. Add water or cook to reduce water as per your liking. If some of it is gonna land up in a deep freezer for a few days, it would be better to let it remain more fluid than a semi-solid mass.
And here is what that of mine looked.....It looked bright yellow but I added some garam masala in the end and spoilt its looks (no wonder then that garam masala is not there in the list above!)
I pulled out some basic spices (no typical measurements being given because it all would depend on your own taste and style).....
cumin seeds,
mustard whole,
asafoetida,
ginger,
garlic,
green and red dried chillies (both chopped),
salt,
curry leaves,
turmeric powder,
water
.....and of course, the wonderful thing called Besan (gram flour) and some desi ghee (could be some fancy oil too!)
The broad ratio that finally worked out was about a cup of chopped scallions to a cup of besan to two cups of water. Make a fluid paste by adding water to Besan and by adding salt and turmeric powder. mix well and make sure no lumps are allowed to set in.
Heat ghee (and it doesn't smoke!!) and add all the spices (less salt and turmeric powder). Add ginger, garlic and chopped onions and saute for a couple of minutes. As the vegetable begins to turn tender and glossy (that would be after three odd minutes), add Beasn paste while stirring the mixture. Keep stirring off and on and touch the paste to make sure that it is no more sticky to touch. Add water or cook to reduce water as per your liking. If some of it is gonna land up in a deep freezer for a few days, it would be better to let it remain more fluid than a semi-solid mass.
And here is what that of mine looked.....It looked bright yellow but I added some garam masala in the end and spoilt its looks (no wonder then that garam masala is not there in the list above!)
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