Wash and chop green onions along with its white part.
In a pan, heat oil. Add cumin seed and asofedieda.
When the seeds start to splutter add chopped green onions. Add salt and turmeric powder over it. Mix well. On a medium flame, cover the pan with a lid and let it cook for 2 minutes.
Remove the lid and mix well. Spring onions have good water content and you will notice the same. Allow the water to dry on medium-high heat. When the oil starts to separate add coriander powder, red chili powder, and dry mango powder and mix well and saute for 2 minutes.
Add finely chopped tomato and mix well and cook till tomato soft and mushy. Add garam masala and mix well.
Turn off the flame. Now ready to serve. Serve with parantha or chapati.
