In a pan, take 3 tablespoons of oil, and lightly heat it up.
Add in 1 teaspoon of cumin seeds, and lightly roast it for a few seconds.
Then add 2 tablespoon chopped garlic, and lightly roast for 1-2 minutes, till the garlic starts to change color.
Add in ½-1 chopped green chilli, based on your spice tolerance, and lightly roast for a few seconds.
Now add in the chopped spring onion whites, along with ¾ teaspoon salt, and saute for 3-4 minutes till the onions soften. Here it's best to also smash the onions with your spatula, as you saute, so they are not chunky, and also will soften faster.
When done, add in 1 teaspoon red chilli powder, and ½ teaspoon turmeric powder, mix them in, and lightly roast for a few seconds.
Then add in the spring onion greens, mix them in, and saute for 3-4 minutes, till they cook down a bit.
Finally add about 4 tablespoons of gram flour (besan), and mix it in.
It's best to lower the flame at this point, and stir frequently so that the sabzi doesn't stick to the base of the pot. And also cover & cook for a couple of minutes to cook the besan faster.
It takes about 5 minutes to cook the besan, but it's best to taste & check if it's done.
When the besan is cooked, the sabzi is ready.
Serve this spring onion sabzi with chapatis or as a side with dal & rice.