Aloo Peyajkoli Bhaja is a popular Bengali food item, especially during the winter months. This is made out of onion flower stalks, which are available in plenty in winter.
It is an amazing vegetarian dish that has a beautiful crunchy and mushy texture. The combination is compelling to the taste bugs. People of every age bracket eat the dish and it disappoints none. It is primarily a lunch staple and gives a divine taste when combined with rice.
Does not matter if you are a Bengali or not, giving this a try will be delightful.
Let’s go through the list of ingredients and the process of making it.
Aloo Peyajkoli Bhaja Recipe (Green Onion Stir Fry)
- 1 Induction Cooktop
- 1 Kadhai
- 1½ cup Peyajkoli or Scallions; chopped
- 2 Potatoes medium
- ½ tsp Kaalo jeera or kalonji/nigella seeds
- 2-3 Green chilis
- ½ tsp Red Chili Powder
- ½ tsp Turmeric powder
- Salt to taste
- Mustard oil
Prepare the potatoes and peyajkoli
- First, wash the potatoes and the peyajkoli (or scallions).
- Next, peel the potatoes and cut them lengthwise just like French fries.
- Put them into a bowl containing room-temperature water and keep it aside.
- Cut the peyajkoli into 1 ½ to 2-inch pieces. Remember to discard the top part, that is, the flower.
- Now, soak them in the same bowl as the potatoes.
- Let them rest for around 3-5 minutes and then drain the water.
- Wash them again before starting to cook.
Fry the Potatoes
- Take a kadhai or a frying pan. Pour some mustard oil and let it heat.
- Wait until the oil smokes a little and then add the kaalo jeere or kalonji.
- Let it splatter in the oil for a few seconds and then add the potatoes.
- Keep the flame on medium and stir the potatoes well.
- Add some salt and stir again.
- Next, cover the kadhai with a lid and let the potatoes cook.
- Stir occasionally for around 5 minutes.
Add the peyajkoli
- Now, add the Peyajkoli into the Kadhai
- Combine everything well.
- Put the red chili powder and the turmeric powder into the kadhai and mix everything nicely.
- Cover the kadhai for 3 minutes. Stir occasionally.
Add green chilies
- Take 2 to 3 green chilis and slit them from the middle.
- After around 3 minutes take off the lid and add the green chilis.
- Stir again and check if the potatoes are cooked.
- Make sure not to overcook the Peyajkoli. This will make them mushy and the flavor will be lost.
- Add a bit more salt if needed and cover it for about 5 more minutes. Keep the flame on low to medium.
- Let everything cook nicely.
- Next, take off the lid and give a taste test.
- If you are satisfied, transfer it to a plate.
There you go! Your Peyajkoli is ready to be served and enjoyed with all the loved ones. Present it with steamed rice, dal, and some salad.
The freshness of the dish together with a hint of spice creates a change in palate after all the spicy food items.
Eat it during lunch or you can even pair it with Roti in your breakfast. This combination during the winter mornings cannot be missed.
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