Recipe

Instructions:
Preparation:
1)   Prepare Green Onions:
Take 150g of green onions.
Clean them properly with water.
Finely chop the front portion and back portion separately.
2)   Prepare Tomatoes:
Take 6 tomatoes.
Cut 4 tomatoes into big pieces.
Cut the remaining 2 tomatoes into peeled form and put them aside in a separate bowl.
Blending of Masala:
1)   Prepare Masala Blend:
Take a bowl.
Add 3 teaspoons of Kashmiri Red Chilli Powder, 2 teaspoons of Coriander Cumin Powder, and 1 teaspoon of Turmeric Powder.
Pour 5 to 6 spoons of water.
Mix the spices properly using a spoon.
Cooking Process:
Heat 2 tablespoons of oil in a kadai.
Once the oil is hot enough, add 1 teaspoon of cumin seeds.
When the cumin seeds crackle, add ½ teaspoon of turmeric powder and 1 teaspoon of garlic chutney.
Sauté the garlic chutney until it's fragrant.
Add the front (white) portion of finely chopped green onions. Mix them properly.
Then, add 4 tomatoes cut into big pieces and 1 teaspoon of salt. Mix them properly.
Keep the gas flame slow.
Once the tomatoes are swallowed, cover the kadai and simmer for 5 to 6 minutes.
Add the grated tomatoes once the tomatoes have softened.
Mix them properly.
Add the back (leaves) portion of the finely chopped green onions, reserving some for garnishing. Mix them properly.
After all the ingredients are well blended, add the masala you had prepared before, mixed with water.
Mix them properly.
Cover the kadai and let it cook for 2 minutes.
After 2 minutes, add room-temperature curd and 1 cup of water.
Mix them properly.
After turning off the gas, wait a half-minute.
Then, add ½ cup of water.
Once the gas is on, boil the gravy for one and a half to two minutes or until it thickens.
Add Hard Gathiya
Once the gravy is ready, add ¼ cup of hard gathiya.
Mix them properly.
Garnishing:
Add two slices of tomato, two green chilies, and finely chopped coriander as garnish.
Green onions with gathiya nu Shak are now ready to serve.
Tips:
Adjust spice levels to taste.
Roast whole spices for a richer flavour.
Use ripe, juicy tomatoes.
Garnish with fresh coriander.
Serve hot with roti or rice.
Cautions:
Avoid burning garlic chutney.
Prevent gravy from sticking.
Don't overcook tomatoes.
Be mindful of salt content.
Maintain low flame when covering kadai.