Winter is the time when you can see real beauties in the market – fresh green and colourful veggies makes the sight real beautiful. Winter veggies have their own charm and taste. As a kid, I used to accompany Baba to the market every Sunday morning, specially during the winter season. Baba used to judge every vegetable properly and me, wondering what he is inspecting so minutely, literally day-dream about what are the probable things that Maa could cook today. While coming back from the market, that was the topic of discussion of the ultimate foodie father-daughter duo.
The rickshaw-pullers used to call “Babu jaben?” (want to go Sir?) and Baba used to approach any one of them and once the fair had been decided, first he would take me in his arms and make me sit on the rickshaw, then place the bag full of veggies and fish/meat in front of me and say “eta bhalokore dhorbe” (hold it properly) and then he would jump and sit next to me. Looking at the bag, I always found that a bunch of fresh green peyajkoli (spring onion) holding their heads high and peeping out of the bag. As the rickshaw start, the cold winter breeze used to flap those green beauties. I am still day-dreaming about what Maa would cook today.
Peyajkoli or Spring Onion is a must have at my Maa’s kitchen during the winter and the practice continues till date. Growing up, Maa’s special Peyajkoli diye Macher Chorchori and Alu Peyajkoli Bhaja was my hot favourite. I often cook what I have seen my Maa cooking while growing up. But sometime I do break the chain and try out something that I have hardly seen her cooking – today’s Peyajkoli Dim is one of them. The morning visit to the market made me nostalgic and I bought a bunch of fresh spring onion – decided not to make fish or anything else with it – but to try this out with eggs. So, here I present to you all my recipe of Peyajkoli Dim. Try it and I am sure you are going to love it.
- 6 hard boiled eggs
- 1 bowl full of chopped spring onion
- 1 onion, chopped
- 1 tomato, chopped
- 5 green chillies, slitted from middle
- 1/2 tea-spoon cumin seeds (gota jeera/sabud jeera)
- 1 tea-spoon ginger paste
- 1 tea-spoon garlic paste
- 1 tea-spoon turmeric powder (haldi) (1/2 + 1/2)
- 1 tea-spoon cumin powder (jeera)
- 1 tea-spoon coriander powder (dhaniya)
- 1/2 tea-spoon red chilli powder
- 1 cinnamon stick (dalchini)
- 4 table-spoon oil (2 + 2)
- salt (according to taste)
- 1 tea-spoon sugar
- 1 cup warm water
- Put vertical slit on the eggs so that the flavour of the spices can go inside.
- Rub the eggs with 1/2 tea-spoon turmeric powder and salt and shallow fry them in heated oil. Once they are fried, remove from the oil and keep aside.
- Heat oil again and add cinnamon and cumin seeds. Allow the seeds to splutter.
- Add chopped onion and green chillies. Sautè until the onion turns light golden in colour.
- Now, add cumin powder, remaining turmeric powder, coriander powder, red chilli powder, ginger paste and garlic paste. Sprinkle a little water and stir for 1 minute in medium flame.
- Add the chopped tomato and stir until the tomato gets blended.
- Now, add the chopped spring onion and mix well with the spices.
- Add a cup of warm water, cover the lid and cook for 10 minutes in low to medium flame.
- Now, add the eggs and cover the lid again. Cook for another 5-10 minutes or until half of the water gets absorbed. Don’t add more water as the gravy should be on thicker side.
- Open the lid and add sugar. Give a quick mix and turn the flame off.
- Cover and let it set for 5 minutes. The Peyajkoli Dim is ready to be served now.
Serve this with hot steamed rice or have with roti/phulka/chapatti, it will taste delicious in every way. Do try this and drop me a comment telling how you like it. Happy eating guys!