Chop spring onions and separate whites and greens.
Heat the oil. Add mustard.
Once it starts popping, add cumin.
Saute for a few seconds and add chopped green chillies and ginger.
Add halved shallots and sliced spring onion whites.
Saute till translucent.
Add spring onion greens and salt.
Saute for 30 seconds.
Add rice. Mix well and serve.
Recipe courtesy: foodiliciousnan
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.