Saturday, October 29, 2011
I had borrowed a book from the library which talked about some star vegetables and foods that are extremely healthful. This book talked about a leafy greens called purslane which originated in India. I do not remember any leafy greens by that name, but did remember considering it as a weed while picking fenugreek leaves. Later, I spotted this veggie in the farmers market so I wanted to try it. I used mom's general method of cooking leafy greens. Mom generally uses green chili or a combination of red and green chilies. But I was out of green chillies that day. So I used mild chili powder instead.
P.S. Mom informed me that Purslane is called GhoL or GhoLichi Bhaaji in Marathi.
Purslane chi Bhaaji
1 big bunch or 2 small bunches of purslane
1 small potato (optional)
salt to taste
A pinch of sugar
1/2 tsp paprika
2 tsp oil
3 -4 cloves garlic, peeled & smashed leaving each garlic whole
1 medium onion, finely chopped
1/2 tsp turmeric powder
1 tbsp freshly scraped coconut (optional)
1. Clean and rinse purslane.
2. Heat oil in a wok. Add garlic cloves. As they change color, add onion and turmeric powder. Saute till onion is soft.
3. Add potatoes - if using. Let them cook for 5 minutes.
4. Add pursilane. Fry for 1 minute. Cover with a lid. Pour water on the lid. Turn the gas to low. Let it cook.
5. Add salt and sugar and chili powder.
6. Garnish with coconut - if using.
1. If using green chilies, add along with the onion.
2. Always add salt after the greens are cooked. When raw, leafy greens appear to be huge in quantity. But after getting cooked, they reduce in proportion. So adjust salt accordingly.
3. Please note that the potato is totally optional for this recipe.
Purslane or GhoLichi Bhaaji