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Home Dish Onion flower Stalks, Spinach and Methi Zunka

Onion flower Stalks, Spinach and Methi Zunka

Name: How to cook Onion flower Stalks, Spinach and Methi Zunka - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Onion flower Stalks, Spinach and Methi Zunka

One of the most flavourful, delicious and nutritious greens are the onion stalks. They are so versatile that they can fit into any Savoury recipe. In Maharashtra, the month of Margashirsha has special significance for onion stalk recipe. Bhagwan Khandoba / Malhari Martanda who is a reincarnation of Shiva, visiting earth to bless all, is worshipped for Shadratri or six days and on Sixth day, the food offering ( naivedya) is made which has: Onion flower stalks Zunka ( subji with besan) , Bharit ( roasted eggplant dip) and Rodga ( small wheat flour flatbread). It tastes ultimate and mouthwatering!😋😋 So this recipe has a heritage recipe significance and it is one of my favourite recipes in winter. I have upped its nutrition quotient by adding Spinach and Methi leaves too! #OIN #Week5 #spinach #iron #calcium #vitaminA #WS #week2 #Goldenapron23 #onionflowerstalk #methi #zunka #besan #sesame seeds #winter #greenvegetables #lunch #kadhai #wok #stirfry #leafyvegetables #meals #marathi #maharashtrian

Ingredient

Food ration :

4 servings

Cooking time :

20 minutes

1/2 kg

Onion flower stocks

chopped green chillies

1 cup

chopped green onions

1/2 cup

washed and chopped methi leaves

1/2 cup

washed and chopped spinach leaves

medium chopped onion

1/2 cup

besan (chickpea flour)

1 tablespoon

cooking oil

1 tsp

mustard seeds

1 tsp

cumin seeds

1 tsp

crushed coriander seeds

1 tsp

chopped garlic

7-8

curry leaves

1 tsp

chilli powder

1 tsp

turmeric powder

1 tsp

cumin powder

1.5 tsp

coriander seeds

1 tsp

sesame seeds

1/2 tsp

sugar

1 tablespoon

lemon juice

1/4 cup

chopped coriander leaves

Cooking instructions

* Step 1

First, clean and wash the onion, chillies and onion flower stalks, pat dry with a towel and chop finely.

* Step 2

Then heat oil in an iron wok, add mustard, cumin, coriander seeds, hing, chillies, curry leaves, garlic and saute well. Cook till aromatic and translucent.

* Step 3

Then add the onion stalks, methi leaves, spinach leaves, sesame seeds and saute on high flame. When it turns soft and releases water, add the besan flour, chilli powder, Turmeric powder, and mix well to smoothen any lumps.

* Step 4

Then add salt, sugar and sprinkle 2 tablespoon of water. Cover and cook for 5 to 7 minutes.

* Step 5

When it turns aromatic, remove from heat, transfer to a serving bowl and mix in lemon juice. Garnish with chopped coriander leaves and serve with hot roti, Paratha, bhakri or rice. Enjoy!