Meet Rohini Aaji who is a passionate cook and loves to spend her time in the kitchen making different dishes. She also mills her own flour right by washing grains, drying them, and then milling on her electric chakki. She has been following a whole food plant-based lifestyle for the past year and since then she has been exploring oil-free cooking using old techniques.
Spring Onion Dry Subzi is easy to make but the technique is very important. Adding water to the lid helps us subzi cooking without oil and avoids sticking of subzi at bottom of the pan.
Recipe
1 bunch of fresh spring onion
1 tsp of mustard seeds
1/4 tsp of hing
1/2 tsp of haldi
1 tsp of chili powder
1 cup besan
1/2 cup peanut powder
Garnish – 2 tbsp chopped coriander
2 tbsp freshly grated coconut
salt as per taste
Method
- Wash spring onion bunch and chopped finely.
- Heat thick bottom iron kadhai. Add mustard seed. Allow them to splutter, then add hing and haldi.
- Add chopped spring onion and sauté it for a while.
- Cover it with a lid. Add some water and cook for two minutes until the spring onion becomes soft.
- Add chilly powder, and peanut powder, and mix well.
- Add besan …. mix well if you feel more besan is required add some more. Mix well and again close it with the lid. Add more water to the lid if needed.
- Let the subzi cook under low flame for 5 minutes. Open the lid and saute till the subzi becomes dry and the raw flavor of besan is gone.
- Garnish with coriander and freshly grated coconut.