Name: Spring onion in green gravy / Patal kanda pat recipe by Prachi Gaddam at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Spring onion 1/2 bunch; Peanuts 2 tablespoon; Coriander leaves as per liking; Green chilly 3; Garlic paste 1 teaspoon; Grated dry coconut 1 teaspoon; Turmeric powder 1/2 teaspoon; Garam masala 1/2 teaspoon; Cumin seeds 2 teaspoon; Asafotida pinch; Toor dal 2 tablespoon; Oil 2 tablespoon; Salt to taste

ABOUT Spring onion in green gravy / Patal kanda pat RECIPE

This is a recipie with spring onion in green gravy made of peanuts. This curry is typically made in khandesh region of Maharashtra. Many other vegetables like cluster beans, fenugreek etc are made in this basic green gravy. This recipie has spring onion and bulbs in green gravy. Difference for this curry is that we add toor dal also along with spring onion. It is served with bhakari or chapati. Traditionally this curry is served mixed with fine hand ground pieces of chapati or bhakari.

Ingredients Serving: 2

Spring onion 1/2 bunch
Peanuts 2 tablespoon
Coriander leaves as per liking
Green chilly 3
Garlic paste 1 teaspoon
Grated dry coconut 1 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala 1/2 teaspoon
Cumin seeds 2 teaspoon
Asafotida pinch
Toor dal 2 tablespoon
Oil 2 tablespoon
Salt to taste

Instructions

Roast peanuts over slow flame and take all ingredients except spring onions and oil
Grind to fine paste with water
Finely cut spring onion leaves and bulbs
Heat oil in vessel and add ground masala paste
Saute masala well till it comes together and forms a lump
Add spring onions to masala
Mix well and cook till onion is soft
Meanwhile boil toordal in a pan till it is soft
Add toordal along with its water to spring onions and mix well
Add a cup of water. Mix well and let the curry boil
Add salt, mix well and cook for 5 minutes

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