Spring Onion Curry

Name: Spring Onion Curry
Cuisine: American
Ingredients: 2-3 bunches Spring Onion, chopped; 2 tbsp. mustard oil; 1/2 tsp kalonji (nigella seeds); 1-2 dry red chilies; 1/4 tsp asafoetida (hing); 1 sweet potato, cubed; to taste salt; 3-4 long eggplants, chopped; 1/2 tsp turmeric powder; few slices of the white portions of the spring onion to garnish; 1 tsp roasted cumin powder

Bethica Das @kitchen_flavours

Sharjah (UAE)

#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.

Bethica Das @kitchen_flavours

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Ingredients

2-3 bunchesSpring Onion, chopped
2 tbsp.mustard oil
1/2 tspkalonji (nigella seeds)
1-2dry red chilies
1/4 tspasafoetida (hing)
1sweet potato, cubed
to tastesalt
3-4long eggplants, chopped
1/2 tspturmeric powder
few slices of the white portions of the spring onion to garnish
1 tsproasted cumin powder

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Steps

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.