Like all onions they are a good source of vitamins A and C, folate and a very large range of vital minerals. They come in all kinds of sizes, the small ones being generally milder and best for salads and the larger for stir-fries and other cooked dishes.

I must admit, until I tried out this recipe, based on one a US friend brought back from India, I had never thought to use them in a curry. The ingredients I've used in my version have been chosen because I know they're easily available in Indian or Pakistani shops in Britain.

Ingredients
12 large spring onions, finely chopped
1 tbsp tomato puree
110g/4oz gram flour mixed with 450ml/three-quarter pint water
2 fresh green chillies, finely chopped
Half tsp ginger powder
1 clove garlic, crushed
1 tbsp chopped fresh coriander leaves
1 tsp cumin seeds
Half tsp black mustard seeds
1 tsp turmeric
1 tbsp peanut oil
salt

What to do
Heat the oil in a heavy pan. When the oil is quite hot - not quite smoking - add the cumin seeds and mustard seeds and stir, then immediately turn down the heat to medium and add the rest of the spices except the turmeric, and stir again.

Add the coriander leaves and stir for around a minute. Add the spring onions, tomato puree and a very little salt and cook for five minutes on a medium heat.

Add the turmeric to the gram flour and water and pour on to the spring onions in the pan. Now you will have to keep stirring for perhaps five minutes until the gram flour has created a thick, even sauce.

Serve with rice or an Indian bread such as chapattis or nan.