Piyaj Koli
Spring onions tempered with Bengali five-spice - a fresh, aromatic vegetable preparation.
Preparation
Cut potato, tomato, and onions into quarter inch rings.
Cut piyaj koli into 2 inch long pieces.
Cooking
Heat oil in a kadhai.
Add paanch phoron and fry for 30 sec till seeds splutter.
Add potatoes, onions and fry for 2 min on medium heat.
Add tomato, turmeric, sugar and salt. Mix well, cover and fry on medium-low heat for about 8 min.
Water is not required for this dish.
The potatoes should be almost cooked at this stage.
Add piyaj koli/spring onions and mix. Fry on medium heat for 5 min till the vegetables are soft.
Remove from heat.
Serving Suggestions
Serve hot with rice and dal. Quick and easy item
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!