Ingredients:

• 1 bunch chopped spring onions, chopped fine
• 1tsp – Red Chilli powder
• 1/2 tsp – Dhania (coriander seed) powder
• 1/4 tsp – Turmeric powder
• 3-4 pinch Asafoetida
• 1/4 tsp – each cumin & Mustard Seeds
• 1/2 tsp – Amchoor (dried mango) powder or Lemon juice
• salt to taste
• 1 tbsp – oil

Method:

1. Chop the onions at base of spring onions too.
2. Wash both in plenty of water, drain in a colander.
3. Heat oil in a pan, add cumin, mustard seeds and asafoetida.
4. Allow to splutter, add onions and greens.
5. Stir, sprinkle all dry masalas, salt, do not stir, cover with lid.
6. Simmer for 4-5 minutes, stir, allow excess water to evaporate.
7. Serve hot with rotis, rice or parathas.

Recipe courtesy of Saroj Kering