Cut the green onions into medium-sized pieces and separate the white and green parts.

In a pan, heat 4 tbsp of oil, add ½ tsp of mustard seeds, 1 tsp of cumin seeds, and a pinch of hing. Sauté the mixture.

Add 1 cup of the white part of the green onion and sauté it.

Then, incorporate 2-3 chopped green chilies, 1 tsp of ginger paste, and ¼ cup of chopped green garlic. Sauté the mixture.

Reduce the heat, add ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of coriander powder, ½ tsp of garam masala, and 1 tsp of kasuri methi. Add some hot water and sauté the masala until the oil separates from the sides.

Include ½ cup of chopped tomatoes and salt. Sauté the mixture.

Next, add 1.5 cups of the chopped green part of the onion and sauté it. Cover and cook the sabzi for 2 minutes.

Add ¼ cup of besan and roast it on low flame until it slightly changes color and becomes aromatic.

Gradually add 1 cup of hot water and mix well. (Refer to the video)

Cover and cook the sabzi on low flame until oil releases from the sides.

Serve the hot 'Lili Dungri Nu Lotiyu' with bajra roti and fried chilies.