Green onions are available all year round. Cook chopped green onions with potato and enjoy with paratha.
- 2 large potatoes peeled and diced ¾ ” square pieces
- 4 bunches of Spring onion/Scallion
- 2 small cloves of garlic
- Pinch of asafetida
- 1 whole dried large red chili
- ½ tsp turmeric powder
- 1 tsp red chili powder
- salt to taste
- 2 tbsp mustard oil or any other cooking oil
- Wash spring onions, and then trim off the root as well as any ragged ends at the top. Now peel the outer layer of the bulb off to access the tender, crunchy interior. Slice the bulb into rounds. Cut the green leaves across (kitchen scissors are good for this).
- Heat the oil in a pan and add asafetida and whole dried red chili (broken in pieces). Immediately add chopped garlic and fry until medium brown. Do not burn the garlic otherwise it will become bitter.
- As soon as the garlic changes color put in diced potatoes, and fry till pink over low heat. Add turmeric powder, red chili powder and salt. Fry for half a minute and then add the chopped spring onion. There is no need to add any water as the leaves themselves will be moist.
- Cook slowly over low heat in a covered pan, stirring occasionally, for 2-3 miutes till potatoes are tender.
- Serve with paratha, dal and raita of your choice.
Do You Know?
Scallions are known by a variety of names around the globe. In Greece, Canada, and Cyprus, the scallion is often referred to as a green onion. Citizens of Peru know the scallion as a Chinese onion. Other countries refer to them as spring onions, gibbons, and cibies. Around the United States, scallions are usually referred to as green onions in the southern area while being known as scallions in other parts of the country.