The Onion flower is edible and today we are going to learn how to prepare a coconut based Curry using it. Karnataka style curry is coconut based and is also known as Gojju. This Spring Onions Gojju is a great accompaniment to Rice / Rotis / Dosas / Idlis.
Spring Onions Flowers is known as Eerruli Hoovu in Kannada. It is mainly used for garnishing Salads, Noodles, Soups, Manchurian, Fried Rice but there are so many other wonderful recipes out of it. Though it is available throughout the year, during winter, we get a thicker version of it that can be used for making stir fries, gojju etc.
INGREDIENTS :
(1) 1 cup Spring Onions chopped
(2) 1 cup Potatoes chopped into bite sized cubes
(3) 1 medium sized Onion, chopped
(4) 1 medium sized Tomatoes, chopped
(5) 1 cup grated Coconut
(6) 2 tablespoons of whole Coriander seeds / Akkha Dhaniya
(7) 5 Byadgi Chillies
(8) 1 sprig of Curry leaves
(9) 1/4 teaspoon of Turmeric powder
(10) Half teaspoon of Urad dal
(11) 1/4 teaspoon of Fenugreek Seeds / Methi Dana
(12) 1 teaspoon of Mustard Seeds / Rai
(13) Cooking oil
(14) Water for cooking
(15) Salt as required
PREPARATION :
(1) Chop the Spring Onions stalk along with flowers into bite sized pieces.
(2) Chop the Onions and Tomatoes coarsely.
(3) Heat 1 tablespoon of oil in a kadhai / wok and when it is warm, add 2 tablespoons of Coriander seeds / Akkha Dhaniya. Sautés it for a 20 seconds and add the Fenugreek seeds / Methi dana. Now together sautés them for 20 more seconds or until they changes colour and releases a nice aroma. Make sure they don’t get burnt. Once sautéed collect them in a small bowl.
(4) In the same kadhai, dry roast the byadgi chillies as shown for about 20 seconds.
(5) Take 1 cup of grated coconut, sautéed Fenugreek seeds, Coriander seeds and Byadgi Chillies in a mixer grinder. Add 20 ml or water and grind the mixture to form a smooth paste. Collect the paste in a bowl as shown.
METHOD :
(1) Heat 4 tablespoons of cooking oil, preferably Coconut oil in a kadhai / wok. When the oil is warm, add 1 teaspoon of Mustard seeds. Add half teaspoon of Urad dal immediately. Allow the Mustard seeds to crackle while the Urad dal changes colour. Add Curry leaves. and mix well.
(2) Add chopped Onions immediately and saute for 3-4 minutes until they turn slightly golden in colour.
(3) Now add chopped Tomatoes. Mix well and saute till the Tomatoes are slightly mushy.
(4) Add Turmeric powder and mix well.
(5) Add chopped Potatoes and mix well.
(6) Immediately, add chopped Spring Onions and mix well.
(7) Immediately, add the Coconut masala paste and mix well.
(8) Add 150 ml of water and mix well. You may add little or more water depending on the consistency of the gravy required. Add Salt as required.
(9) Cover the kadhai with a lid and cook the sabzi for about 10 minutes on a medium or low flame. Keep stirring in between so that the sabzi does not get burnt.
(10) Once the Potatoes and Spring Onions are cooked, add chopped Coriander leaves and mix well.
(12) The Coconut based Spring Onions Curry or Spring Onions Gojju is ready.
(13) Transfer the Sabzi on the Serving bowl as shown.
