Video: Marwadi Rasoi
- Spring onions (hare pyaz) - 1 full bunch
- Tomato - 1 medium, chopped
- Green chillies - 3-4, finely chopped
- Garlic - small amount, crushed
- Oil - 1 tbsp
- Cumin seeds (jeera) - 1/2 tsp
- Asafoetida (hing) - a pinch
- Red chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Salt - 1/2 tsp (to taste)
- Turmeric powder - slightly less than 1/2 tsp
- Water - as needed for spice paste
- Clean and wash spring onions 2-3 times. Chop them, keeping white bulb parts and green leafy parts separate
- Finely chop tomato, green chillies, and crush garlic
- Mix red chilli powder, coriander powder, salt, and turmeric with a little water to make a spice paste. Let it soak
- Heat oil, add cumin seeds. Once they splutter, add garlic, green chillies, and hing. Saute briefly
- Pour in the spice paste. Cook until oil separates and floats on top
- Squeeze excess water from tomatoes and add. Cook until water evaporates
- Squeeze water from white spring onion parts and add first
- Squeeze water from green leafy parts tightly and add
- Mix well. Do not add extra water - spring onions release their own moisture
- Cook until onions are tender. Serve with roti, paratha, or bajre ki roti