I love winters. In this part of the world, winter means traveling, spicy food, steaming cup of tea and lot more chit chat. Winters mean to sit leisurely under the sun and having oranges or berries. Winters mean picnics and fun. Winters mean pickles and jams. The markets are now flooded with seasonal produce and it needs a good deal of time to choose what to bring home and what not. An abundant ingredient which is now easily available is piyajkoli or spring onions.
Spring onions or green onions are young onions and are available in winters. They have long green tubes and whitish green bulb. Both the tubes and bulb are edible and has a milder taste than that of onions. They can be easily cooked and add sweetness to any dish. They are good sources of anti-oxidants, Vitamin C and K and loaded with antibacterial and antiviral properties.
Yesterday, the husband brought a good deal of spring onions on his weekly shopping of vegetables. I was thrilled and planned to have them with everything. However, the first dish that I made today with these green wonders is a chicken dry fry for dinner. The recipe is simple, easy and delicious. Here you go..
- Chicken, cut in medium pieces- 300 gram
- Onions, roughly chopped- 4
- Spring onions, chopped into medium size- 12 to 15
- Poatoes, cut in 4 halves- 4 large size
- Ginger-garlic paste- 1 tablespoon
- Cumin powder- 1 tablespoon
- Mustard oil
- Salt, according to taste
- Turmeric powder
- Whole spices for tempering- Chinamon stick, green cardamom and clove
- Heat oil in a wok.
- Temper the oil with whole spices.
- Now fry thonions till they turn soft and transculent.
- Add the chicken, salt, turmeric and mix well. Lower the heat and cover with lid.
- After 5 minutes, add cumin powder, ginger garlic paste and mix well.
- Cook till the chicken is half done.
- Add the potatoes, spirng onions and cook till they are done.
- Adjust the salt and your chicken dry fry is ready.