February 24, 2014

A typical Bengali veggie day with Spinach Vegetable Medley & Stir Fried Onion buds


Well when it comes to culture and food I love to call myself "A proud Bengali". I am a foodie more than that I love cooking simple recipes that mostly reminds me my hometown.
Onion buds or Peyajkoli are rarely seen veggie here. Most of the time I get them as spring onion, what we say peyaj shaak in Bengali. Anyways so whenever I met with this hardly seen veg in market, my first reaction comes like that “Oh! glad to see you again!” J

The slight sweet tasted peyaj-koli stir fry with minimum spice  popular as a side dish at lunch time with Dal-Bhaat (Dal chawal) mostly in winter season. So here is Pyajkoli bhaja where we use onion flower bud with the stem. Let me make this more easy for you to understand Peyaj means Onion, Koli means bud, Bhaja means stir fry !!

Ingredients:
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 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 / sunflower oil


Method:
 Take a pan and heat oil add onion seeds and green chilli. Add potatoes and Sprinkle some salt, cover and cook potatoes until they are half done.

Add some turmeric, salt, sugar, chopped peyajkolis and stir fry on medium flame by covering. Stir occasionally in between. 

Since potatoes were already half done so peyajkoli 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 rotis.




Palong shake’er ghonto is a very typical Bengali dish and simple way of eating vegetable specially the green ones. I garnished with Bori (or lentil dumplings) to enhance the flavor.
 
Lentil dumplings/bori
Palong Shake’er Ghonto (Spinach/Brinjal/Radish mixed veg)
Ingredients
1 bunch spinach leaves
3 radish cut into cubes
2 long brinjal cut into cubes
Potato cut into cubes
Runner beans (Trim each of the runner beans from its top and tail part and make a cut in the middle with your knife edge.)
Pumpkin 250 gm cut into cubes


1 tsp of panch phoron
2/3 red chilli whole
Turmeric powder
1 tsp of sugar
Salt as per taste
2-3 tbs of Mustard oil


Method
Cut and chop spinach and wash in water thoroughly to get rid of any sand particles.
In a wok, add oil let it heat up properly. Fry the lentil dumplings and keep aside
Now temper it with panch phoron, and red chilli let it crackle up.
Now add other vegetables, stir fry well for 1-2 mints.
Add all the rest of seasoning-turmeric powder, salt sugar. Mix in well and stir/fry for 3-4 mins at medium flame.
Now add in chopped spinach and brinjal pieces. Mix in well.
Cover the lid and cook till all vegetable gets soft. Add the fried bori to garnish. 

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