Apr 012016
 
Aloo Peyajkoli Bhaja Bengali Recipe | Potato and Onion Stalks Stir-Fry
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aloo peyajkoli bhaja recipe

Aloo Peyajkoli Bhaja

Aloo Peyajkoli bhaja Bengali recipe is a simple vegetable stir fry dish prepared by sauteeing onion flower stalks and potatoes, with a sprinkling of poppy seeds for an extra crunch.

Peyajkoli, called Ulli Kadalu in Telugu, with its brilliant green colour, brightens up any dish. Aloo Peyajkolir Tarkari with gorom Ruti (Indian flatbread) tastes just heavenly in winters.

peyajkoli onion stalks for peyaj koli bhaja recipe

Onion flower stalks are not the same as green onions, spring onions or scallions. Onion stalks have sturdy stems with white buds at the top. The green stalks of onion have a nice crunch to them.

Onion flower stalks impart a lovely green colour, a nice juicy crunch and a mild flavour to dishes. 

Bengali Aloo Peyajkoli Bhaja Step By Step:

Bengali Peyajkoli Aloo Bhaja is an interesting dish with bold colours and a balanced flavour. Stir fried onion stalks with its lovely texture is a winner. All in all, a great stir fry Indian recipe with minimal fuss.

Ulli Kadalu fry recipe

To make Potato Onion Stalks stir fry, wash, peel and cut potatoes into 1 inch pieces. Wash and chop onion stalks (peyajkoli) into 1-inch pieces.

onion stalks stir fry recipe ingredients

Heat a tablespoon of mustard oil in a pan. Sizzle onion seeds and a dry red chilli. Toss in the potatoes and sauté for a minute.

saute aloo for onion stalks torkari recipe

 Add turmeric powder, mix well and cook covered on low-medium heat for 10-15 minutes.

cook aloo for piyajkolir stir fry recipe

Stir in-between. (If required, sprinkle a little water, although I didn’t).

cook potatoes for pyaaz kali stir fry recipe

When the potatoes are three-fourths done, mix in the peyajkoli. 

add onion stalks to potatoes for Bengali Pyaajkoli Bhaaja recipe

Add the salt, stir well and cook for 5-7 minutes on low-medium flame. The peyajkoli will release some water and cooks fast.

cook onion stalks for Peyajkoli Aloo Bhaja Recipe

Once the onion stalks soften slightly (they should retain a little crunch) and the potatoes are done, sprinkle some poppy seeds. Gently mix everything together.

add poppy seeds for Aloo pyaj koli bhaja recipe

Remove and serve delicious Aloo Peyajkoli Bhaja with plain rice, masoor dal with a slice of fresh Gondhoraj lebu. Aah, superb!

Ulli kadalu stir fry recipe

If you are looking for more vegetarian stir fry recipes, do try out Lal Shak Bhaja and Soybean Tofu Stir Fry.

Aloo Pyaj Koli Bhaja Bengali Recipe details below:

Aloo Peyajkoli Bhaja Bengali | Potato and Onion Stalks Stir-Fry
 
Prep time
Cook time
Total time
 
Aloo pyaj koli bhaja is a simple, easy to prepare Bengali sabji recipe. Piyaj koli aar aloo bhaja is an amazing dish, full of flavour and completely delicious.
Author:
Recipe type: Vegetarian Side Dish
Cuisine: Bengali
Serves: 4
Ingredients
  • Peyajkoli (Onion stalks), chopped – 2 cups
  • Potato – 3 medium, chopped
  • Mustard oil – 1 tbsp
  • Onion seeds (kalonji) – ¼ tsp
  • Dry red chilli – 1
  • Turmeric – ½ tsp
  • Poppy seeds – 1 tsp
  • Salt – ½ tsp
Instructions
  1. For Aloo Peyaajkoli'r torkari, wash the onion flower stalks. Trim the tops and tails. Cut peyajkoli into 1 inch pieces.
  2. Wash and peel the potatoes. Cut them into I inch wedges.
  3. Heat oil in a pan and temper with kala jeera and a dry red chilli. Once the seeds start to pop, add the potatoes and sauté for a minute.
  4. Add turmeric, stir well, cover and cook on low-medium heat for 10-15 minutes, stirring in-between. Cook the potatoes till three-fourths done. Sprinkle a little water if required.
  5. Remove the lid and mix in the chopped onion stalks. Sprinkle salt and stir fry on medium heat till the onions stalks soften a tad.
  6. Sprinkle poppy seeds on top, mix everything together and turn off the gas.
  7. Serve Peyajkoli Bhaja with rice and dal or Chapathi.
Nutrition Information
Serving size: 97g Calories: 64 Fat: 1g Carbohydrates: 14g Sugar: 2g Fiber: 2g Protein: 2g Cholesterol: 0mg

 

Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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