We are into Spring or we may say with the leftovers of Winter. So, try to wrap all the Winter delicacies before it ends. Winters are favourite for many reasons, especially for Indians — book fair, food, Sankranti, Christmas, oranges, and piyajkoli (onion flower stalks). Yes, piyajkoli. is our family’s favourite. Mrinal, my husband can eat it in any form, with fish, egg, sandwich, mushrooms, stir fry with potatoes. Any possible thing you can make.
Winter arrives with her bouquet of vegetables, and those pristine onion flower stalks or piyajkoli are just heaven for food lovers.
Piyajkoli Katla is one of his favorites. He may not ask directly for it, but I know it is his secret desire. Winter arrives with her bouquet of vegetables, and those pristine onion flower stalks or piyajkoli are just heaven for food lovers.
The sweetness of those onion stalks, the sharpness of mustard oil, a dash of cumin, and a few homegrown wicked chilies will make the Katla Sundari even more gorgeous on your plate with a portion of steamed rice.
Recipe
Piyajkoli with Katla
It is particularly important to wash leafy vegetables extra carefully.
Cut the onions flower stalks and wash them. After Covid 19 we all know the importance of washing. Probably we became expert in it. It is particularly important to wash leafy vegetables extra carefully. Wash thoroughly and Keep aside.
Ingredients
4/5 pieces of Katla
2 bundles of piyajkoli
1tsp turmeric powder
1tsp cumin powder
3 green chillies(optional)
1 tsp green chili paste
3 tbsp mustard oil
Salt according to taste.
Method
1. Wash the fish thoroughly. Now add turmeric powder and salt. Marinate for 2~3 few minutes.
2. Take sufficient oil in the frying pan. Heat the oil in a high flame.
3. Once the foam settles downturn the burner to low flame
4. Shallow fry the fish and keep aside
5. Cut the onion stalks to 1½ inch long pieces.
6. Add a little more oil in the same pan when smoking hot, throw cumin seeds. Sauté till it crackles.
8. Now you may add chopped onions, and fry until light brown and add onion stalks.
9. Now stir in the green chili paste, cumin powder, turmeric, powder, and Sprinkle little water and continue frying. Stir continuously till the oil gets separated from the mix.
10. Keep cooking over a medium flame till onion stalks are tender.
11. At this point add the fried fishes and half a cup of water.
12. Give a nice stir cook for 5-7 minutes.
13. At this point, some Bengalis pour 1 tbsp extra mustard oil on top to get a good flavour (totally optional)
14. Garnish with chopped coriander leaves and one green chili or the way you like.
15. Serve with hot rice.
Photos by the author
A teacher, day dreamer, random experimental cook and some hit and miss photography, and at last love to call myself a full time mother.
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