Spring Onion Curry

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.