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Spring Onion Sabzi Recipe (Spring Onion Zunka)

Ever heard of zunka bhakar? It's a delicious comfort food from the state of Maharashtra. 
Zunka is a dry version of Pithla. 
Pithla is a curry made up of besan (gram flour). Unlike pithla, zunka is made with added vegetables such as onion, cabbage, spring onions, methi, palak, and padwal.
This is a vegan, protein-rich, diabetic-friendly, beginner-friendly recipe.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Easy Dinner Recipes, Easy Lunch Recipes, Main Course, Side Dish
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

  • 7 sprigs Spring Onions, finely chopped
  • 1 tablespoon Garlic, roughly crushed
  • 4 tablespoons Besan (Gram Flour), use as required
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Red Chilli Powder
  • 1/4th teaspoon Hing (asafoetida)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala Powder
  • 2 tablespoons Coriander Leaves, finely chopped
  • 1/2 teaspoon Sugar (optional)
  • Salt to taste
  • 2 tablespoons Oil
  • 1/4th cup Water

Method
 

  1. In a nonstick kadhai heat oil. Add mustard seeds, let them splutter. Add hing and roughly crushed garlic, and saute till the raw smell of garlic fades away.
  2. Add finely chopped spring onions (use both green & white part). Stir for two minutes on high flame. Cover and let the spring onion become tender.
  3. Add turmeric powder, red chilli powder, and garam masala powder and mix well.
  4. Add a pinch of sugar and salt to taste.
  5. Add 1/4th cup of water so that when we add besan (gram flour) the sabji don’t dry out too much.
  6. Add besan (gram flour) and mix well.
  7. Cover and let the besan (gram flour) cook for about 2-3 minutes. Stir occasionally in between.
  8. Lastly, add finely chopped coriander leaves.
  9. Spring Onion Sabzi (Spring Onion Zunka) is ready.
  10. Transfer the spring onion zunka to a serving bowl. Garnish with coriander leaves.
  11. Serve hot with bhakri, roti, chapati, or as a side dish with dal rice.

Video

Notes

As besan is used in this recipe, it is highly advisable to use only nonstick utensils while preparing the dish.
In case you are using different metal utensils then cover with a lid adding little water over the lid so that the vegetable does not burn.
You may also roast the besan first and add that to the spring onions, so the zunka will cook faster.
More Related Recipes
Kobhi Cha Zunka (Cabbage Zunka)
Maharashtrian Recipes
Breakfast Recipes
Plant-Based & Vegan Recipes
Sabzi & Stir-Fry Recipes
Beginner-Friendly Recipes

Checkout My Newly Launched Vegan Ebook for Simple & Delicious Everyday Recipes

 

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