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.
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.
Add turmeric powder, red chilli powder, and garam masala powder and mix well.
Add a pinch of sugar and salt to taste.
Add 1/4th cup of water so that when we add besan (gram flour) the sabji don’t dry out too much.
Add besan (gram flour) and mix well.
Cover and let the besan (gram flour) cook for about 2-3 minutes. Stir occasionally in between.
Lastly, add finely chopped coriander leaves.
Spring Onion Sabzi (Spring Onion Zunka) is ready.
Transfer the spring onion zunka to a serving bowl. Garnish with coriander leaves.
Serve hot with bhakri, roti, chapati, or as a side dish with dal rice.