You are|Are|Again} looking for idea recipes spring onion curry that are interesting? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious spring onion curry should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of spring onion curry, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare spring onion curry good wherever you are, because as long as you know the trick, this dish is could be treat special.

Ingredients and seasonings must exist for make

1. Prepare 2-3 bunches Spring Onion, chopped
2. Take 2 tbsp. mustard oil
3. Prepare 1/2 tsp kalonji (nigella seeds)
4. Prepare 1-2 dry red chilies
5. Prepare 1/4 tsp asafoetida (hing)
6. Prepare 1 sweet potato, cubed
7. Prepare to taste salt
8. Prepare 3-4 long eggplants, chopped
9. Prepare 1/2 tsp turmeric powder
10. Take few slices of the white portions of the spring onion to garnish
11. Use 1 tsp roasted cumin powder

These onions cook in no time at all. Wash the spring onion thoroughly and chop the green leafy part separately and the white onion separately. Peel the skin of potato and dice them up. Similar finely chop normal onion as well.

How to make Spring Onion Curry:

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.
4. Done and ready to serve!

Take oil in a Pan / kadai and heat it on medium heat. Once warm, add asafoetida and carom seeds. Instructions Wash and clean spring onions well. Now chop both the green and white part finely. Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves.

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