Khanda Paat / Kandyachi Paat using fresh green onions & their green leaves

This is a minimalist but a delicious dish where the leaves of spring onions are seasoned with a variety of aromatic spices like salt, chilli and flavoured with fresh coconut, roasted peanut powder and sesame seeds.

To prepare this excellent and yummy Kandha paat bhaaji, firstly wash, chop the spring onions and keep aside. Heat oil in a pan, add the cumin seeds, sesame seeds and when they splutter add curry leaves, crushed garlic, green chillies, turmeric, red chilli powder, garam masala in quick succession. Take care the spices do not burn. Add the chopped spring onions, salt to taste and stir well. Allow to cook in its own juices. Do not add water. When the spring onions are cooked, add a pinch of sugar, freshly grated coconut and freshly roasted peanuts and mix well. Just cook for about 2 mins.

Ingredients that can be exception are curry leaves, sesame seeds, peanut powder (allergy reasons) and without these ingredients it will still taste great.