|1/2 cup||Onion (diced)|
|1 bunch||Bok choy|
|2 cloves||Garlic (crushed)|
|1/4 cup||Fresh grated coconut|
|1/2 teaspoon||Cumin seeds|
|1/4 teaspoon||Split black gram|
|2 chilies||Dry red chilli|
|2 leaves||Curry leaves|
|1/4 teaspoon||Salt (or to taste)|
|1 pinch||Turmeric powder|
|a pinch||Sugar (optional)|
Lets see how to make this bok choy poriyal
Simple solution to clean the Bok choy is to cut off a small portion of the stalk at the bottom. This would easily separate the stalk and makes cleaning quick and easy. Both stalks and leaves are edible, rinse them under cold water and chop finely.
Heat oil in a pan, splutter mustard, dry red chilli, cumin seeds, split black gram and curry leaves. Fry the onions and garlic for a while then add the chopped bok choy with turmeric, asafoetida, sugar and salt. This veggie cooks quickly… in about 4 to 5 minutes it becomes tender. (Do not cover to cook) Add the fresh grated coconut, toss a couple of times and serve with rice.
Serves 2 to 3
Adding sugar is to keep the greens Green.
Try our Bok Choy Dal recipe