First, wash the potatoes and the peyajkoli (or scallions).

Next, peel the potatoes and cut them lengthwise just like French fries.

Put them into a bowl containing room-temperature water and keep it aside.

Cut the peyajkoli into 1 ½ to 2-inch pieces. Remember to discard the top part, that is, the flower.

Now, soak them in the same bowl as the potatoes.

Let them rest for around 3-5 minutes and then drain the water.

Wash them again before starting to cook.

Take a kadhai or a frying pan. Pour some mustard oil and let it heat.

Wait until the oil smokes a little and then add the kaalo jeere or kalonji.

Let it splatter in the oil for a few seconds and then add the potatoes.

Keep the flame on medium and stir the potatoes well.

Add some salt and stir again.

Next, cover the kadhai with a lid and let the potatoes cook.

Stir occasionally for around 5 minutes.

Now, add the Peyajkoli into the Kadhai

Combine everything well.

Put the red chili powder and the turmeric powder into the kadhai and mix everything nicely.

Cover the kadhai for 3 minutes. Stir occasionally.

Take 2 to 3 green chilis and slit them from the middle.

After around 3 minutes take off the lid and add the green chilis.

Stir again and check if the potatoes are cooked.

Make sure not to overcook the Peyajkoli. This will make them mushy and the flavor will be lost.

Add a bit more salt if needed and cover it for about 5 more minutes. Keep the flame on low to medium.

Let everything cook nicely.

Next, take off the lid and give a taste test.

If you are satisfied, transfer it to a plate.