Wash the green onions. Slice the white stem of green onions into rounds. Slice the green part / stalks of the green onions on the diagonal.
Heat oil in a medium sized frying pan (wok) or small saucepan.
Add cumin seeds along with mustard seeds to the oil. Saute for about 30 – 45 seconds till the seeds splutter and release their aroma.
Add the sliced white part of the green onions, and sauté for about 2 minutes.
Add the cubed potatoes, along with red chili flakes, turmeric and salt. Saute for about 3-4 minutes, stirring to make sure that the potatoes don’t stick to the bottom.
Turn heat to low, add 2 – 3 tablespoons of water, and let the potatoes cook till tender. If necessary, add a splash of water.
Once the potatoes are tender, add the green part of the spring onions, and cook for another 2 minutes. Serve hot with roti, paratha or naan.