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
Method:
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.
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