In Kashmir, "putzah ghanduh" means green onions and "tool" means eggs. In this recipe mild spring onions are braised until succulent with tender bits of egg omelet and a wallop of fiery Kashmiri mirch. The result is a deliciously Kashmiri rendition of the humble egg omelet in a richly savory and spicy manner. Traditionally this dish is served for lunch or dinner with heaps of steamed white rice.
This is one of my husband's signature dishes so he will be doing the cooking today. (Most Indian men are very good cooks.) This is also the last of the spring onions until Fall so I'm posting this now. It's an easy dish to make with the simplest of ingredients but it's really hard describe the process of making it. Therefore I'm letting pictures do most of the talking!
The only similar dish I can think of that Westerners would be familiar with is "egg foo yung." Although this is definitely a uniquely Kashmiri dish the bits of omelet in a savory sauce are very Chinese in flavor to me. Once again pairing eggs with rice seems a bit odd to me but it works perfectly with all that eggy richness contrasting with fiery red Kashmiri mirch sauce and the pungent yet mild spring onions. Despite the heat from all the Kashmiri mirch this dish has been a hit with every guest we've who has eaten at our home!
1/2kg or 1lb green onions
3 TBS cooking oil
3 TBS Kashmiri mirch (no substituting here)
1 tsp turmeric/haldi
salt to taste
Here's what to do:
1) Clean green onions thoroughly. With the low sanitation and sandy soil we have here in Nepal this requires a 20 minute soak in salted water.
2) Quarter and slice green onions into two inch strips. Rinse the strips in fresh water twice and set aside.
3) Heat oil in heavy bottomed skillet or kadhai for 7 minutes. While oil is heating beat one egg with two teaspoons of Kashmiri mirch, try to make sure there are no lumps.
4) Fry egg and Kashmiri mirch mixture in heated oil. Try to make a thin omelet by spreading the mixture with a spatula.
5) Flip the omelet over and fry until thoroughly cooked.
6) Repeat this process with the other two eggs and set the mini omelets aside.
7) Place washed and sliced green onions into hot oil in same pan with two teaspoons salt. Stir and allow to simmer for five minutes. The onions will soften and release fluid.
8) Add one heaping tablespoonful of Kashmiri mirch plus one teaspoon turmeric to simmering onions. Stir well and allow to cook for three minutes.
9) Tear the mini omelets into one inch pieces and add to onion mixture in pan.
10) Add two cups of water to omelet and onion mixture. Stir gently and bring to a simmer.
11) Allow mixture to simmer until liquid has reduced to about a half inch in pan. Onions should be tender and sauce will thicken a bit. Salt to taste and serve with heaps of steamed rice.
Use the best quality Kashmiri mirch you can find as that's the big flavor component in this dish.
Ramadan blessings to you and your family,