7 Bengali Dishes You Can Make With Onion Flower Stalks
Image Credit: Onion Flower Stalk | Image Credit: Slurrp.com

The cool breeze blowing across the country is setting the stage for the winter to fall. With the onset of the winter, the local vegetable markets get filled with colourful vegetables and fruits. People buzz around the market and come back home with a variety of items that are found in abundance this season.  

One of the most commonly found items in the markets is onion flower stalk also called Payaz Kali in Hindi or Peyaj Koli in Bengali. These greens not only taste delicious but contribute a great nutritional value. Pyaz Kali or Peyaj Koli is not the same as green onions, spring onions or scallions. Pyaz Kali is low in calories and a good source of dietary fiber, which can aid in digestion and help manage weight. It is rich in vitamins and minerals, particularly vitamin C, vitamin K, and several B vitamins. These vitamins play essential roles in supporting the immune system, promoting healthy bones, and facilitating various metabolic processes. Additionally, pyaz kali contains antioxidants, such as quercetin and allicin, which have anti-inflammatory properties.  

In the Bengali household, Peyaj Koli is widely used in day-to-day cooking. There are a variety of dishes that you can try with Peyaj Koli which will tantelise your taste buds and satiate your hunger as well. Let’s take a look at some of the dishes made of Peyaj Koli that can be added to your everyday diet.   

  • Aloo Peyaj Koli Bhaja  

This is a simple dish dish that can be best paired with Indian flatbread or roti. To make this dish Peyaj Koli are peeled and cut into 1-inch pieces. Potatoes are also peeled and cut into cubes. They are washed and dried and stir-fried in oil. The dish gives a burst of mild flavour and crunch.  

  • Puti Macch Chochori With Peyaj Koli  

This dish embodies the essence of coastal cuisine. To prepare this chochori, the fish is sautéed along with thinly sliced Peyaj Koli, and an array of aromatic spices and herbs. You can add sliced brinjal if you want. The dish is often seasoned with mustard oil, turmeric, and green chilies, which not only add a burst of flavor but also contribute to the authenticity of Bengali cuisine.  

  • Peyaj Koli Posto  

This is a delightful dish where the onion flower stalks are cooked in poppy seed paste. In this preparation, thinly sliced Peyaj Koli are sautéed and then combined with a luscious paste made from ground poppy seeds, mustard oil, and a blend of aromatic spices. This dish is paired best with steamed rice.  

  • Rui Peyaj Koli Jhol  

This is a comforting curry recipe that is ideal for winter afternoons. Rui fish or Rahu in English is fried and simmered in flavourful curry made with Peyaj Koli and other aromatic spices. Peyaj Koli infuses a slightly bitter and earthy taste, creating a unique contrast to the mild and tender Rui fish. The green chillies and kalonji used in the preparation give a perfect balance of flavours and spiciness.  

  • Peyaj Koli Chechki With Brinjal  

This delightful Bengali dish brings together two unique and complementary ingredients namely Peyaj Koli and Brinjal. In this preparation, sliced Payaj Koli are sauteed with tender brinjal slices, creating a medley of textures and flavors. This dish is often seasoned with mustard oil, turmeric, and green chilies, which not only add depth to the flavor but also contribute to the authenticity of Bengali cuisine.  

  • Mete Peyaj Koli  

This winter delicacy consists of mete (goat liver) and Peyaj Koli. The tender goat liver is sautéed with thinly sliced Peyaj Koli, creating a fusion of textures and tastes. The slightly bitter notes of the onion flower stalks complement the rich and meaty flavor of the liver, resulting in a harmonious and delectable combination. It pairs well with roti as well as steamed rice.


  • Peyaj Koli Dal  

This rich and hearty goodness of lentils with earthy, bitter notes of Peyaj Koli creates a good balance of flavour. It is one of the most soothing dishes of the winter afternoons. In this dish, masoor dal is generally used. For the tarka, garlic, dry red chillies, and cumin are tempered. It pairs well with steamed rice.