This is the method we use in Sri Lanka when we cook spring onion.
About 250g Spring onion
1 tsp chilly pieces
2 dried chilly-cut into pieces
1/4 tsp turmeric powder
1 tsp mustard seeds
1 piece cinnamon
Few curry leaves
Rampe/Pandan leaf 1-2 inch piece
2 tbs oil
1 tbs Maldive fish (optional)
Salt to taste
Wash, clean & cut spring onion into 1inch size pieces
Heat the pan
Add oil to it
When oil is hot, add mustard seeds & when mustard seeds are popping up, add cinnamon, dried chilly pieces.
Then add curry leaves, pandan leaf and finally spring onion
Add chilly pieces & maldives fish if you use.
Add salt to taste.
Cook for 4-5 minutes. Switch off the flame.
Serve with rice