An amazingly flavorful and quick to make subzi that goes well with chapathis. I also spread it on fluffy dosas and enjoy them to heart’s content and if you happen to buy a bunch of spring onions to garnish the noodles and have no idea what to do with the rest, here is a subzi for you all so that you do not have to really waste the rest after all.
We had a terrace garden at home and both myself and my mom used to grow all sorts of flowering plants but the main focus is on growing various types of spinach. We had a patch for Arai keerai, manathakkali, Thoodhuvalai, ponnaganni keerai and I used to water the plants with “Kazhani” (water used to wash rice). But I really loved growing onion bulbs as they grow up quickly and every time I harvested the stalks, my mom used to make this curry and pack it for school which I really loved to eat and that was all before my marriage.
But now since I live in an apartment there is no chance of even a terrace garden and I have to make do with small containers and pots to grow something if I want. I had been growing methi (fenugreek) regularly and harvesting for the past few months and grew tired of it. So I decided to plant some onion bulbs and when I pulled out the grown up stalks a few days ago, all I could think of is to make this curry and eat it with chapathis.
- If you do not have kalonji (onion seeds) then use mustard seeds.
- The gravy should not be too thin.
- I used 10 full stalks to make this curry.
- Adjust the spices according to your taste buds.