Wash the spring onion and chop into ½ inch bits.

Heat the oil in a pan and add the fenugreek seeds and green chillies and sauté for a few seconds till the seeds splutter.

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Add the spring onions , salt and jaggery and stir well before covering tightly and cooking on a low flame till done. About 7 minutes.

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Move the greens to the side and let the water evaporate on high heat.

Now add the besan sprinkling it over the greens a spoon at a time taking care to see that they do not form lumps.

Stir well and add more besan till the greens are lightly coated with the gram flour.

Cover and cook till the gram flour smells done, not raw.

This takes about 7 minutes when stirred well from time to time.

Do not let it stick to the pan.

Serve hot with chappathi.