Wash the spring onions. Slice the spring onions on the diagonal, keeping the white onion part and the green stems separate.
Heat oil, and add cumin seeds along with mustard seeds. Saute for about 30 – 45 seconds till they splutter.
Add the sliced white part of the spring onions, and saute for a minute.
Add the chopped 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 tablespoon of water, and let the 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.