Quick & easy (of course yummy tasting) spring onion gojju to go along with rice or chapati !!
Another malenadu speciality , this spring onion gojju is a winnner because of its unique taste. These spring onions are usually sold with its white flower intact .It can just be put in a vase and can put any flower arrangement to shame!! But yes it tastes better than to see it sit in a corner adorning your room . The important thing is to use these spring onions when they are tender otherwise you will end up a lot of fiber in your mouth and that is not so inviting.
This recipe tastes best with rice , with some piping hot rice and with a little drizzle of oil. But nevertheless it goes well with chapati too. Since the recipe was invented in a rice eating region , we are used to having it with rice.
serves 2-3 people with rice
1 big bunch of spring onions
2 tablespoons oil
1 tablespoon mustard seeds
1/2 teaspoon asafoetida/ hing
1 teaspoon turmeric
1 teaspoon tamarind paste (concentrated or 3-4 teaspoons fresh tamarind paste)
salt to taste
5-6 red chillies dry
1/4 th cup fresh coconut
1 teaspoon mustard seeds
1 tablespoon roasted gram
- chop the spring onions into tiny pieces about 1.5 cms each.
- discard the flowers in any .
- for the masala paste , add the ingredients listed in „to grind „ and make a smooth paste using water as required.
- in a pan , heat 2 tablespoons oil.
- add mustard seeds and allow to splatter.
- add asafoetida and turmeric. Sauté for 15-20 seconds.
- add the chopped spring onions and fry for 2-3 minutes .
- add salt to taste , this helps to release some water in the spring onions.
- add the masala paste ,1/2 cup water , tamarind paste and jaggery.
- add 1/2 cup more water to thin it accordingly and cook on a medium flame for 5-6 minutes.
- serve hot with rice or chapati.