Spring Onions with Besan

This vegetable tastes good when adequately flavored. It is quick to make. This is a dry subzi and cannot be made watery by adding water.

Ingredients:
Spring Onions with the greens - 2 bunches
Besan / Chickpea flour - 1/2 cup
Oil - 4 tbsp.
Mustard Seeds - 1 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Chilli powder - 1 tsp.
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely

Before you Start:
1) Wash, dry and chop spring onion greens and onions width-wise into thin rings. The lower portion has layers, so care should be taken while washing. If needed chop first and then wash so that all the dirt is washed away.

For the Tempering/Fodani:
1) Take oil in a kadai and heat it on medium-high heat.
2) Add mustard seeds, when these start to splutter, add a pinch of hing and
turmeric powder.
3) Sauté for a few seconds.

How to Proceed:
1) Add spring onion and the greens. Saute for 2 minutes.
2) Add the chilli powder and salt. Even though the vegetable will reduce in quantity once the water content is lost while cooking, we need to add the chilli powder and salt adequately since we will be adding besan to it.
3) Add the besan. Reduce the heat. Cover and cook for 5 minutes. Keep mixing often. If you prefer to have more besan, add it now.
4) Check to see that the besan has cooked nicely. Simmer on low heat for few
minutes if needed.
5) Garnish and serve hot.