Grandma’s spring onion greens & potatoes

Ingredients:

2 bunches Spring Onions - green part only – wash and stand upright to drain / dry

5 medium sized potatoes – peeled and diced into 2-centimeter cubes

1 tablespoon ghee

1 tablespoon extra virgin olive oil

1 teaspoon turmeric powder

1 hot green chilli – minced (optional)

1 teaspoon salt

Method:

1.      Wash and dry the spring onions. Stand upright in a corner of the draining board for 15 to 20 minutes.

2.      Slice the onions across into half centimeter slices.

3.      In a heavy based pan, heat the ghee till fragrant. Add the olive oil, potatoes, salt and turmeric. Stir, cover and cook on a low heat till the potatoes are tender.

4.      Turn up the heat and add the chopped onions. Stir fry on high heat till just wilted or to your taste. Adjust seasoning.

Serve with roti or rice and dhal of your choice.

Serves 4

Tips:

I usually, slice the white part of the spring onions and freeze them in a zip lock bag. They can be added to an omelette, scrambled eggs and even Miso soup. They do not retain their crunch but do lend flavour to you dish.