Heat oil in a pot with a heavy-bottomed base on medium high. When close to smoking point, reduce heat to low, add onions, close lid and sauté until onions become soft and translucent. Shake pot frequently to ensure even cooking of onions.
Add garlic, chilies, and turmeric and sauté gently for 2 minutes or so.
Add tomatoes (optional), mix thoroughly and sauté further until it softens.
Add duruka to pot contents, stir thoroughly until it is evenly coated with the masala ingredients. Cover pot and raise heat to medium.
Cook until duruka is about half cooked. Spread the spring onions on top and let contents cook until duruka has completely softened. If duruka starts to stick to pot bottom, add water about 15 ml at a time
Remove pot from heat and add the optional Garam masala and Coriander. Let pot contents rest for half hour or so for flavours to meld.