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.
Peyajkoli Rui / Peyajkoli Katla (Rohu / Katla with Green Onion Stalks)
- 4 Rui / Katla
- 2 bundles of peyajkoli / green onion stalks
- 1 onion finely chopped
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 2-3 green chilies slit
- 1 tsp green chili paste
- 3 tbsp mustard oil
- salt to taste
- Marinate the fish with a little salt and turmeric powder.
- Heat 1 tbsp oil in a pan, fry the fish till light brown. Keep aside on a kitchen absorbent towel.
- Cut the onion stalks to 11/2 inch long pieces. Keep aside.
- Add the remaining oil to the pan, when smoking hot, throw in the cumin seeds. Allow to splutter.
- Add the chopped onions, fry till light brown.
- Add the onion stalks, stir in the green chili paste, cumin powder and turmeric powder, sprinkle in the salt.
- Cook over a medium flame till the onion stalks are tender.
- Add the fried fish and half a cup of warm water. Give it a good stir, cook over a low flame for another 5-7 minutes.
- Serve hot.