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One of the most fascinating aspect of changing seasons are the seasonal produces that typically accompany this change. While I am thrilled with the drop in temperature in the winters, another equally thrilling prospect for me is the fresh green produces that are available in abundance in this season.
Winter brings in some much awaited green vegetables, which when lined up neatly in the vendor’s cart are a sight to watch. I find this sight really captivating that compels me to stop by these carts and appreciate the freshness of these produces, while I am on my evening strolls. These fresh leafy vegetables are so appealing it makes these carts look like a beautiful little garden.
Past few weeks have brought in fresh produces like spring onions, fresh green garlic, Bathua and Sarson ka Saag. Each of these greens are used as an important ingredient for some truly authentic Indian veg preparations. While the preparation like Hare Pyaz ki Sabzi (Kaandyachi Paatichi Bhaji) is typically eaten in Maharashtra with Bhakri, in North India, Sarson ka Saag is relished with much joy with Makke ki roti.
By now most the vegetable vendors who sell these produces in the area of my residence form part of my acquaintances. They are well aware of my choices and of the vegetables that I am fond of. A particular vendor who sells only greens for the entire year insists me to buy her fresh green produces when she brings in cart full of seasonal vegetables. Her welcoming countenance and hospitable gesture makes it difficult for me to refuse her and I often end up buying these greens from her. Last week she had brought in a small tempo vehicle stocked with only leafy vegetables and I bought a bunch of spring onions (around 30-35 sprigs).
I washed, cleaned and chopped the sprigs. (see the video for chopping demo). I prefer storing the greens and onions separately in zip lock bags. While I reserved some for my dry fish preparations (a delicacy in itself) and with others I made a quick preparation next morning which I packed for Pranay’s lunch with simple phulkas.
This reminds me of my assignment in USA back in 2011-12 during my IT stint with Infosys. I, with my Tamilian roommate, would pack this simple veg preparation with roti/chapati/paratha or a simple Chinese fried rice in our lunchbox.
This vegetable is very flavorful by itself that it needs few ingredients, and the most amazing feature of this recipe is that you don’t need to cut onions separately, yippee!
Today, I am sharing with you this quick tiffin version of spring onion that you can actually make in less than 20 min if you do some prep-work the previous night (chop the vegetable and store in refrigerator)
Do try this recipe and let us know what did you pair up Hare pyaz ki Sabzi with. Share your comments below.
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- 1 Bunch=28-30 Sprigs of Spring Onions
- 8-10 Cloves of Garlic (finely chopped)
- 2-3 Green Chilies (finely chopped)
- Salt to taste
- 1 tsp Turmeric Powder
- ¼th Cup Grated Fresh Coconut
- Cooking Oil
- We start with chopping the spring onions. Wash and clean the bunch of onions. Discard the roots and peel off the skin (pink colored). Separate the onions and green leaves. Now, slice onions lengthwise. Chop the greens, You can even use kitchen scissor. Keep them separately.
- Heat 3-4 tbsp Cooking Oil in a pan. Put chopped garlic and fry until Garlic becomes light brown in color.
- Add chopped chilies and sliced onions. Stir fry for 3-4 mins until Onions become soft.
- Add turmeric powder and mix.
- Add chopped greens and mix well. Cover and cook.
- Uncover after 3 mins. We will check if the sabzi is cooked.
- Greens are done. We must retain the crunchiness and not make it mushy. Add Salt to taste and mix
- Finally add grated coconut and stir it in. Now, turn off the heat and keep covered until serving time
Click here to watch recipe video