Spring Onion Curry
#greenveg - This is spring onion cooked in a traditional Bengali homemade style with some sweet potatoes and eggplants. Cooked in mustard oil, this delicious curry goes perfectly well as a side dish with chapatis. It can also be had with plain steamed rice. For some crunchy effect to the dish, fried vadi / dried lentil dumplings can be crushed and added to the end product.
Spring Onion Curry
#greenveg - This is spring onion cooked in a traditional Bengali homemade style with some sweet potatoes and eggplants. Cooked in mustard oil, this delicious curry goes perfectly well as a side dish with chapatis. It can also be had with plain steamed rice. For some crunchy effect to the dish, fried vadi / dried lentil dumplings can be crushed and added to the end product.
Cooking Instructions
- 1
Heat oil in a pan and temper with kalonji and dry red chilies. Saute for a few seconds and add the asafoetida, followed by the sweet potatoes and eggplants.
- 2
Saute till they turn a slight light brown in colour. Now add the greens, salt, turmeric powder and cumin powder.
- 3
Keep frying till all the moisture is dried up and the veggies turns soft and cooked. Serve, garnished with the white portions of the spring onion.
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