So there ...
This recipe has been waiting in the sidelines for quite a while now. I had made these with the rest of the bunch of peyaj koli that I had got for the bhaja or the fry.
This jhaal was always made in winter, as that is the time when we get the peyajkoli. Served with a simple dal and steaming hot plain rice, sometimes small fish or bori/badi would be added to it too.
This still reminds me of the lunches at home, when the whole dining set up would be shifted to the South facing French windows of the dining room ... where we could get the warmth of the sun on us while we ate.
Even in today's time of cold storages and supermarkets, where we easily get other winter veggies like the carrot, cauliflower and cabbages, all year through, the peyaj koli still makes it presence only in winter.
And just like the addition of the fresh coriander leaf, again a winter product, to a dish , still brings on a wave of nostalgia, so does the presence of peyaj koli on the plate ... be it the simple bhaja or this jhaal ... reaffirms that winter is around. Still.
Peyaj koli / Onion stalks - cleaned and cut into medium sized strips
Potatoes - peeled and cut into thick strips
Tomatoes - chopped
Kalo jeere / Nigella seeds
Fresh green chillies
How to :
Heat a little mustard oil.
Add the kalo jeere and green chillies (remember to break the chillies else they'll burst open).
Add the potatoes and stir fry on high heat for a while.
Add the peyaj koli, turmeric powder and salt.
Cover and cook till the potatoes are done.
The peyaj koli will release a lot of water ... now add the mustard paste and stir well.
Then add the tomatoes and a pinch of sugar and cook till all water dries up.
Remove from heat.
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Kichu Onno Golpo is awake from its slumber now. :-)
Hop over to accompany me on my trips and travels all over the country.
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C'ya all there! :-)