Last year, I sowed and planted onion plants to get onion buds (pyaz kali & matured onion). But that was a bad deal. I mean to say if you want to get onion buds then you have to wait 3-4 months and after that you will get a few buds and after that, you have to wait another a few weeks to harvest onions. That means it will take a whole season. But this year, I will grow onion plants only for its leaves or spring onion. It takes only 4 weeks and the plant will be ready to harvest plenty of its leaves. Being a spring onion curry ( hare pyaz sabji) lover, what else want from that plant. It takes 4 weeks and onion buds take 4 months. Which one is the better deal? What do you say? If I use 3 or 4 pots then I will get plenty of spring onions throughout the season. Is it not true?
For harvesting leaves, you do not need even fertilizer. I mean if you apply a handful of compost to grow those green leaves then it is good. But if you do not use any fertilizer then it is very good. You do not need to spend a single penny for those spring onions. I do not even buy onion seeds. Rather I use the root portion of a matured onion that we usually through away after using onions for cooking. Those are actually kitchen waste. So I plant those portions into the pots and get a good amount of spring onions.
Also read: Bengali style special homemade doi fuchka
Okay, now coming to this hare pyaz ki sabzi. Did you ever try any type of such spring onion curry? It is not just delicious but also healthy. Many people love this awesome dish. Many people enjoy dry stir-fried green onions with some spices. Whereas some people prefer hare pyaz sabji with thick gravy. Which one do you love?
This spring onion curry is something different. I think everybody who loves spring onion will enjoy this.
Hare pyaz sabji recipe
- 1 bunch of fresh spring onion, chopped into small pieces
- 1 big size of potatoes, cut into small cubes
- 1.5 teaspoons ginger paste/grated
- 1.5 teaspoons red chilli powder
- 1.5 teaspoons cumin powder
- 2 teaspoons coriander powder
- ½ teaspoon garam masala
- 1 teaspoon dry mango powder (aamchur)
- 1.5 teaspoons turmeric powder (haldi)
- Handful fresh coriander leaves, chopped
- Salt to taste
- 1 tablespoon oil
- Heat oil in a cooking pot and add the ginger paste (or grated), saute till a nice aroma starts releasing
- Now add potato cubes and fry for the next 3 minutes
- Then add salt, spices (red chilli powder, cumin powder, coriander powder, garam masala, turmeric powder) and stir all
- Now add finely chopped spring onions (hare pyaz) and cook till it releases water
- Then add garam masala, dry mango powder and cook for the next 3-4 minutes
- Spread chopped fresh coriander leaves and switch off the fire and serve hot/warm with roti/rice