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Sunday, March 6, 2016

Peajkoli

I am back to writing. I was busy for quite some time with two language courses. I passed my Russian exam with a pyateorka i.e. band 5, the highest band in the Russian evaluation system, which was not easy and I am continuing learning with the final exam ahead in a few months. In addition, I'm brushing up my German and also preparing for a difficult English language test to check whether I have native-like proficiency! So, I have enough on my plate, no doubt! Does that mean, that I didn't have time to cook and my "plate" in its literal sense, was not so full? Not at all! Whatever happens, I make sure that there is foodgasm in my life!
In this post I am going to introduce "Peajkoli", one of my favourite winter vegetables. "Peaj", pronounced with the 'e' nasalised, means onion and "koli" literally means "bud"! Here is how they look like:



I cut these into small pieces, about an inch long or a little shorter, and add potato cut in small cubes, as you can see in the picture and sautee in a little mustard oil. It is fine to use rice bran- or sun flower- or ground nut oil. But if you cook it in mustard oil, don't forget to to heat the oil up till its smoking point to get rid of the odour.
Here is the finished product to go with dal ( red lentil soup) and steamed rice:



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