Being brought up in a PSU ( Public Sector Undertaking) township that too in the foothills of Himalayas has its super advantages. For instance, behind every Type IV quarters there is a kitchen garden which is utilized round the year to cultivate seasonal vegetables. Imagine the food that you eat is straight away plucked from the backyard. One of the vegetables that we relished is green onion stalks which my Baba (Dad) used to grow particularly in winter months. He used to get up early, head towards the field and pluck freshly grown sprouts just in time for cooking it as a delicious breakfast with puris or as a vegetable with steamed rice. And Ma used to chop the onion flowers and potatoes preciously the same length.
The mild sweetness of peyaj-kolis and almost no spice stir fry used to be our lunch with Dal-Bhaat. Well, cannot recreate the same magic of my Baba, but giving it a try with this preparation. Today's recipe is Pyajkoli bhaja where we use onion flower bud with the stem. Ok let me make this more easy for you to understand Peyaj means Onion, Koli means bud, Bhaja means stir fry !!
1 bunch of Onion flowers, cut into 1 1/2 inch pieces
2 Potatoes, peeled and cut into 1 1/2 inch or just like French fries
A big pinch of Onion seeds /Kalo jeera
1 Green chilli, slit
1/2 tsp Turmeric powder
A pinch of Sugar
Salt to taste
2 tbsp Mustard oil (for those who like the strong smell) /refind oil
Take a wok and heat oil to smoking point and add green chilli, onion seeds. After a second carefully slide the potatoes straight into hot oil. Sprinkle some salt, cover and cook potatoes until they are half done.
Add some turmeric, salt, sugar, onion flowers and stir fry on medium flame by covering. Stir occasionally in between.
Since potatoes were already half done so pyajkoli will not take much time to release it's juices and within 5 minutes dish will be ready. Remove and serve hot with Dal -Bhaat or even with parathas.
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