Winter and her benevolence. Her bouquet of gorgeous vegetables. I say to myself. My eyes on the bunch of pristine green onion stalks resting patiently on the kitchen counter. Another of my favourite winter greens. So much so, that come November, I start nudging my local vegetable store. Nursing that faint hope that the onion stalks have decided to appear a month earlier this year.
And as I would expect, I am spoilt for choice.
Just a splutter of kalonji and som mean green chillies. Serve as-is or do a Sylhet style bharta ?
Pair the peyajkoli with eggplant ? Or potatoes ? Or both ?
Or do I broker a marriage ? Peyajkoli with fish ?
Again a spectrum of options.
Peyajkoli rui (or katla) ? Or tangra ? Or say the humble puti ?
Finally it’s peyajkoli rui. Peyejkoli paired with rui. Katla would be just as fine. A hint of cumin. Of course some wicked chillies as always thrown in for the heat. Divine. With piping hot rice. On a grey winter morning.