I love peyazkoli, it has a certain taste enhancement quality. The scent of fresh peyazkoli is so
invigorating. These days I am adding it to almost any dish possible, the reason being the easy
availability of fresh peyazkolis in bountiful across the market. The spring onions that are available
round the year are not as sweet-smelling as the ones of winter, smelling of pristine morning dews.
Their freshness infuses life into a dish, lending a beautiful crispness bursting with flavours.
Ingredients: Cooking time: 20 minutes
ü 4 eggs, beaten
ü 1 large potato, parboiled (chopped into cubes)
ü 150 gm of peyazkoli or green onion (chopped)
ü 1 onion (julienned)
ü 2 tomatoes (pureed)
ü 5-6 green chillies (ground into paste)
ü 1 tsp turmeric powder
ü 1 tsp kashmiri red mirch
ü Salt to taste
ü 1/2 tsp panchphoron
ü Mustard oil for cooking
1) Heat oil in a wok. When oil turns hot, add panchphoron and allow to crackle.
2) Add onion and shallow fry till onion is translucent.
3) Add potatoes and peyazkoli. Add turmeric powder and kashmiri red mirch. Shallow fry, stirring occasionally till peyazkoli wilts for 2 minutes.
4) Add tomato puree, green chilli paste and salt. Cook covered for 5 minutes till tomato puree completely assimilates into the mixture and the gravy dries up.
5) Add the beaten egg and stir continuously till egg is cooked. Season with some more salt and drizzle a generous amount of mustard oil. Mix in.
6) Serve hot with roti or rice.