I love spring onions, but never really ventured to get them home and cook them. For some strange reason I thought spring onions were meant only for Chinese cooking, a cuisine I am yet to master in the kitchen. But then finally one day, I saw this really fresh bundle of spring onions in the 4th block market and went ahead and picked up one. No clue what I was going to do with it till my neighbor told me of a spring onion rice recipe which sounded simple and delicious.

Now two attempts later, safe to say that it was easy and delicious and therefore deserved a spot on the blog. Maybe for a lot of you this recipe is familiar, but for me it was something new. So here goes.

Ingredients: A bundle of spring onions cleaned and chopped, 2 medium sized onions chopped, 2 medium sized tomatoes chopped, 1 healthy tbsp of ginger garlic paste, 1 level tbsp of pepper powder, 200 ml of tamarind juice and salt, 300 ml of oil.

Yummy Spring Onions

Method: This recipe uses a lot of oil, so you may need more. Heat the oil and fry the chopped onions till they are translucent. Add in the ginger garlic paste and fry till the paste turns brown. Add in the tomatoes and cook. When the tomatoes are soft, tip in the chopped spring onions. They behave just like bhindi or mushrooms and will shrink in size once they come in contact with hot oil for a while.

When the spring onions have settled down, add in the pepper powder, tamarind juice and salt. Cover and put on simmer for around 20 minutes. Make your rice on the side and then mix it in. This spring onion mix (an attempt at making spring onion gojju sound better) can be kept in the fridge for a while.