Piyaj koli aar Aloo bhaja – Potato and Onion green Stir Fry

Her name is Kakoli, but her in-laws use the short form of her name and call her Koli. She , Koli, reminds me of the piyaj koli which makes some preparations so interesting and tasty, but the greater side of this stalk-like green is, it can be cooked so simply. Stepping into the kitchen for the first time, a girl, a woman, a bachelor or someone trying out his/her efforts for the first time in a kitchen, can easily cook this Bhaja (stir fry) quick and with ease.

The kolis have their own sweetness, and give out the mild aroma of onion when the cooking time is on...tick tick tick tick as the clock goes on.

No more words, off to work. In these two expressions – Word and Work – just the two ending alphabets‘d’ and ‘k’, see the sea of difference in their meaning. Now you must be getting impatient to know how I cooked the dish.

A bunch of piyaj koli (greens of the onion)

See the Kolis here:

Two medium size potatoes washed, peeled and cut lengthwise.

Cut the piyaj kolis into 1 ½ inch in length, wash and drain the water.

Haldi powder ½ tsp

Salt to taste

Cooking oil (I’ve used mustard oil for its strong flavour) 2 tbsp

Once you’ve kept all the ingredients near at hand, place a wok on the burning stove.

Pour in the oil and once its hot tip in the potatoes.

Stir and cover, simmer the flame and cook for 2-3 minutes, stirring it from time to time.

Now add the piyaj koli (the greens) and mix it up properly. Another minute or two, then add the haldi powder and salt. Cook for a minute on high flame and then simmer it. Cover and let it cook in the juice the piyaj koli and the salt releases, stirring in between from time to time. During this time the sweet soft aroma of the onions will be entering your nostrils...haah!!! such a nice and sweet smell...aaahaah!

Cook for another 5-7 minutes, don’t forget to remove the cover and stir it from time to time. Now it is ready to be served.

Serve with hot rice and dal but don’t forget if you prefer rotis it goes very well with it, and even with paratha if you’re happy with extra oil or ghee.