Baisali's homely kitchen: Spring onion (Peyajkoli) chechki with brinjal

In Bengali cuisine our dishes have very interesting names, chechki is one of that. Any chechki is based on Black Jeera/Panchforon, green chilli and turmeric powder. Now different vegetable can be used with this combination to form different dishes. This is a simple, easy to cook traditional Bengali chechki with brinjal and spring onion. The specialty of this one is that it is full of nutrients but does not have any carbohydrates so that health conscious people can have it without thinking. It is an ideal recipe for those with sugar related issues. For them sugar and peas can be skipped from the main recipe.

Spring onions are rich in vitamins including Vitamin C, Vitamin B2 and thiamine. They also contain Vitamin A and Vitamin K. In addition, these are good sources of copper, phosphorous, magnesium, potassium, chromium, manganese and fiber. A quick list of the benefits of spring onion and brinjal is listed below

1. Spring onions are good for cardiovascular health. It reduces Blood pressure and cholesterol.

2. The chromium content in spring onions provides health benefits of diabetics. It controls the blood sugar levels and improves glucose tolerance.

3. Anti-bacterial properties in it help to fight against cold and flu. It also provide relief from digestive discomforts.

4. Fibre and antioxidants are just two of the nutrients that make brinjal a food that can keep cancer at bay.

5. Brinjals are great for weight loss as they are low in calories with 100g of the vegetable containing just 25 calories.

6. Like most fruits and vegetables, brinjals too are great for your heart. Being rich in fiber, potassium, vitamin B-6 and phytonutrients like flavonoids, this vegetable lowers the risk of heart disease.

Without boring you further let me describe how I made it.

Preparation Time: - 10 min

Cooking Time: - 25~30 min

Servings: - 4 persons

Ingredients:-

2 medium sized Brinjal
12 sticks of Spring Onion
Handful of Peas (optional).
1 tsp Panchforon / Black Jeera
2 green chili slit horizontally
1 tsp Turmeric Powder
Salt and sugar to taste
4 tbsp mustard / vegetable oil ( I used Mustard oil and this makes it authentic Bengali style but you can use any vegetable oil also)
Little bit of water
Few coriander leaves only for garnishing

Preparation:-

Cut the brinjal in cubed pieces and cut the spring onions also. Wash it thoroughly. Keep aside.
Take a Kadai and pour the oil. Heat in high flame.
When the oil is smoking add paanchforon and green chilli.
When the paanchforon crackles add the pieces of Brinjal.
Stir fry for about 5~6 minutes. The brinjal need to be lightly fried – not fully. Add spring onion.
Saute for 1~2 min and add the peas. You can skip peas if you want.
Add turmeric powder, salt and sugar. Diabetic people can skip the sugar.
Pour sufficient water to boil.
Stir thoroughly for sometime so that it mixes properly.
Cover and cook till the water evaporates completely. But watch so that the preparation is not sticking in the bottom of kadai.
Now check if the brinjal and onion are properly boiled. Sprinkle water and continue cooking if not.
Remember the preparation is supposed to be dry – so cook till all water evaporates.
Garnish with coriander leaves and it is done.