Nutritionally, Spring Green Onions have a combination of the benefits of onions and greens. They are an excellent sauce of vitamin Ke and vitamin C, and a very good sauce of vitamin A too. Spring onions can be added to dal and make it a much tastier dish. Earlier, I posted spring green onion recipes – Spring onion kadhi and spring onion with mushroom. This time I tried Bhurji recipe with spring onions and spinach. This green leafy vegetable is made up of 92% water, making it especially beneficial in keeping you hydrated. Spinach is also rich in magnesium, potassium, and B-vitamins, all of which are known to increase energy. Bhurji is pan-fried Indian vegetable recipe which can be served as side dish. It is made with spring green onion, spinach or palak, saute with onions, garlic, ginger, green chilli. It just takes about 30 minutes to make and taste delicious with roti or plain paratha.