During the winter season in India you will find an abundance of bolting green onion flower stalks which tend to be a little firmer and hold their tubular shape whilst being cooked. They add a lovely onion flavour to the dish whilst retaining a firm bite often transforming a dish with its addition. You will taste a beautiful delicate sweetness when eating the stalks.
I’ve used it here with eggs. It makes a lovely change and adds that little delicate flavour and taste!
1 Bunch Onion Flower Stalks cut into 2inch lengths.
2 med potatoes, peeled and cut into 1 inch cubes.
1/2 tsp Nigella seeds.
1/ tsp turmeric powder
1 tsp chilli powder
1 tsp salt
1 tsp kashmiri chilli powder
1/2 tsp sugar
2 cloves of garlic paste
1 inch ginger paste
4 green chillies slit
I red onion finely sliced
1 fresh tomato chopped
Boil the eggs and shell them. Score the whites gently with knife. Heat your pan/karai and add 4 tbsp of oil, 1/2 tsp salt, turmeric and chilli powder to the oil.
Add the eggs and shallow fry till they get some colour.
Remove with slotted spoon and set aside.
Add more oil to the pan. Next add your nigella seeds and 2 green chillies. Wait till they are aromatic.
Add your ginger/garlic paste and fry for a few minutes.
Next add your finely sliced onion . Fry this till the onions start to colour.
Now add your fresh tomato. (I used puree as I was out of Tomatoes!). Cook this off till the tomates have totally disintegrated for a further 3 to 4 minutes. Add your potatoes, salt and stir well.
Add your powdered spices, sugar and cook this on low stirring often untill spices cooked and the oil spilts in the middle.
Add your fried eggs to the spices and potatoes and stir gently.
Add quarter cup of water, and cook again untill the water has evaporated.
Add the onion stalks, sugar and stir well.
Add 1 cup of water and 2 slit chillies.
Continue to cook on medium heat untill the water has reduced by 2 thirds and potatoes have cooked and stalks are just cooked but holding shape.
Switch off heat and let it stand . The potatoes will absorb the liquid further.
Serve with hot rice or flatbreads.
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