Ranita Ray
Updated:Nov 07, 2024
A typical winter kitchen scene in Bengal can’t be imagined without Peyajkoli or Onion Flower Stalk. This seasonal green is a favourite among the locals. With a distinct taste and flavour, peyajkoli becomes a staple in preparing an array of native dishes
Image Credit: Fresh Peyajkoli, Image Source: pngtree.com
Knowing It Better
Peyajkoli is nothing more than an onion’s green stem. The literal translation is the flower bud of onions. In English, it is known as Onion Flower Stalk. While the onion bulbs are underground, it sprout five leaves and a stem above ground, with a flower on top. During the winter, the stalk is chopped off and sold in the market as peyajkoli. The onion is left in the ground for an extended time until all the leaves have dried. The onions are then harvested between January and May. During November, there is another harvesting cycle. The onion stalk’s blossoms provide the seed for future harvest. The growers conserve some of the stalks for this reason and sell the rest.
A bundle of onion flower stalk, Image Source: Freepik
A plethora of Bengali recipes with Peyajkoli
Rice with alu peyajkoli bhaja, Image Source: playfulcooking.com
Let’s try the Bengali peyajkoli posto recipe.
Peyajkoli Posto
Peyajkoli posto, Image source: mangsho_mishti_and_more@Instagram
- 3 bundles of peyajkoli
- 4 tbsp poppy seeds
- 3 finely sliced onions
- 8 green chillies
- 3 tbsp mustard oil
- 1/2 tsp black cumin seeds
- salt to taste
Method
- Soak the poppy seeds in warm water for about 20 minutes, then filter and allow them to dry slightly in a colander.
- Cut the onion stems into 1 1/2 inch lengths and set aside.
- In a blender, pour the posto or poppy seeds and 4 green chillies and grind it to a fine paste
- In a wok, heat 2 tbsp mustard oil, add cumin seeds and let them splutter
- Now pour in the chopped onions, and green chillies, and keeping the flame low, cook till the onions turn translucent
- Add the onion stalks and season with salt
- Cook, occasionally stirring, until the onion stalks are soft
- Introduce the posto paste, giving it a good mix, and simmer for another 4-5 minutes over a medium heat
- If it becomes too dry, feel free to splash a bit of water
- Finish it by drizzling mustard oil
Serve hot with steamed rice.
