This is yet another version of spring onion cooked in a traditional Bengali homemade style with some sweet potatos and eggplants. Cooked in mustard oil, this delicious side dish goes perfectly well as a side dish with chapattis. It can also be had mixed 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.
- 2-3 bunches of Spring Onion, chopped
- 2 tbsp. mustard oil
- 1/2 tsp. kalonji (nigella seeds)
- 1-2 dry red chilies
- 1/4 tsp. asafoetida (hing)
- 1 med. size sweet potato, cubed
- 3-4 long eggplants, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- few slices of the white portions of the spring onion to garnish
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.
Saute till they turn a slight light brown in colour. Now add the greens, salt, turmeric powder and cumin powder.
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.