Saturday, 29 December 2012

Pyaajkoli Bhaaja...Sasural Genda Phool

Pyaajkoli is the tender Onion flower bud with the stem (photo below)...Pyaajkoli Bhaaja...Pyaaj ( pyaaz, onion) and koli ( kali, bud)Bhaja means of those veggies that I wasn't even aware of before I got marriedhad never seen it, never heard of it….and now I am on the lookout for it all the timemy sabziwala bhaiya has standing instructions to get them whenever he finds them and he did yesterday againthis is typically made with either prawns/shrimps or potatodidn't have any prawns at home and since I am not fond of potatoes mixed with any other veggie or meat I have made it the way my mother in law made it for me the first time – with peas

Sauteed Onion Flower Stems mmskitchenbites

 Pyaajkoli Bhaaja (Sauteed Onion Flower Stems)


  • Pyaajkoli / Onion flower stem, 250 gm
  • Peas, 1 cup (I used frozen, pls. feel free to increase or decrease the quantity according to your love or hate of peas)
  • Panch Phoron OR Nigella seeds/Kalonji, ½ to ¾ tsp
  • Dried Red chilli OR Green chilli, 2
  • Mustard oil OR Regular oil, 2 tbsp
  • Salt, to taste


Before I start with the method, a brief word on the options of the spice blend, chillies and oil – pls. note these are not substitutes, each ingredient will give you a different, distinctive taste when used.  Would suggest trying out each one before you make up your mind on which one you like best or just like me, you could eat it for years and still be unsure of what you like best and enjoy each one.

Wash and chop the pyaaz koli into one inch pieces. Discard a bit of the bottom and the buds at the top of the stalk.

In a kadhai/wok/pan, heat mustard oil till it smokes, lower the flame, and add the red chillies. (if using regular oil, pls. don’t let it smoke! ) . 
When the chillies gets a little darker add the paanch phoron. (if using green chillies, make a slit first before adding to the hot oil) 

Once the seeds begin to crackle add the chopped pyaaj koli. Sprinkle with salt and stir and cook for about 2 minutes. 

Add the peas, stir,cover and cook for about 10-15 minutes. Check and stir once or twice – the veggies would release enough water for cooking but if it is sticking to the bottom of the pan sprinkle with a little water. 

You will know its done when it changes colour and goes all soft. 

Uncover and stir fry for a couple of minutes on high flame and ensure all water evaporates. Plate up and enjoy with either rice or roti.

If using potatoes, cut them fine and add with the pyaajkoli. If using prawns/shrimps, marinate them first with a little garlic, salt & turmeric, sauté them and add to the pyaaj koli when it is almost done.

** plant photo below has been taken from internet**Onion Stems, 

1 comment:

  1. It took me a moment to figure out what the title meant- images of that event manager from Monsoon Wedding too recent in my memory ;-)