Winter came treading slowly and steadily. She is the special guest of the year for most Indians. I can say there are hardly few who do not like Winter to be the guest of the year. People across the length and breadth of India welcome this season with open arms. However, those parts who have to face the harshness of Winter will not smile on her advent. Winter’s sister Summer, imagine how many hate her arrival and wait for her to leave.
Anyway I have always had a love affair with Winter. I simply love her and don’t wait for Valentine’s Day to come to show my love. “Hey Winter dear, I love you”, I can cry out without feeling a bit ashamed. Darling Winter brings in the cold and then colour spreads all across. People suddenly turn very active and laziness doesn’t get the space to sneak in. And, what to speak about the winter vegetables, markets are flooded with varieties of fresh vegetables with different colours to catch the eyes and some carried back home from the veggie vendor to be cooked.
My love affair will be spoiled for some time for Winter will be leaving for a long time and then…
Piyajkoli/scallion/green onion is now available in the market and I think within a few days this winter veggie will be gone.
Before Piyajkoli could go, I have cooked this green with Rui mach/rohu fish to make a simple but tasty curry with lots of gravy to be eaten with rice.
Rui macher jhol with piyajkoli:
All that I needed,
Rui mach/rohu fish: 6 pieces
Piyajkoli: 1 bunch (about 31/2 cups after cutting)
Potatoes: 3, peeled and cut into longish pieces
Haldi powder: ½ tsp.
Dhania powder: 2 tsp.
Red chilli powder: ½ tsp.
Salt to taste
Sugar: ½ tsp. mostly for the colour it gives on cooking with the masala
Fish pieces washed, mixed with haldi powder and salt then deep fried and kept aside.
Piyajkoli and potatoes cut and kept to be cooked.
For the curry need 2 tbsp oil. The oil remaining after frying the fish can be used.
Once the oil is hot, add the potatoes and stir fry for 3-4 minutes.
Now add all the spices and salt and sugar and mix them well for a minute.
Next add about ½ cup water so that the spices don’t burn and cook till the water dries up.
By now all the masalas have mixed together and then add the piyajkoli pieces.
The piyajkoli will release some water and a very nostalgic aroma of its own along with a mild smell of onions and it will take about another 3-4 minutes of cooking till the oil starts separating.
Add enough water for the potatoes to be cooked and some remaining for the jhol/gravy.Time to check the potatoes and once they are nearly done, add the fish pieces.
Just a couple of minutes and this simple macher jhol is ready to be served on the lunch table.
My love story does not end here as my love for Winter will remain and I will wait for her to come back again and refresh me with mirth and joy.
© gouri guha 2015