Baby Bok Choy Stir fry - South-Indian Style Curry, Dry curry with Moong dal and Coconut

By Priya Srinivasan - I Camp in My Kitchen - Monday, November 30, 2015

It took ages to write this post, awwwwww!! Finally, here i m to bring back my blogging mojo with a simple recipe. Bok Choy stir fry, it takes just 10 minutes to make  and  it pairs well with rice and rasam
2 nos Baby Bok choy
3 tbsp freshly grated coconut
2 tbsp moong dal
3-4 nos shallots
2 cloves of garlic.
salt to taste
2 tsp oil
1/4 tsp mustard seeds
a pinch of hing
2 pinches of turmeric powder
2-3 nos curry leaves
3 nos round red chilies

  • Wash the bok choy and chop them fine. Chop the shallots and garlic thinly. Heat oil in a pan, spluter mustard seeds, add hing and turmeric powder, curry leaves and red chilies. Saute for a minute
  • Add chopped onion and garlic and saute until onions turn translucent. Now add the chopped bok choy, add the coconut and moong dal. Add around 1/4 cup of water to this. 

  • Cover and cook for 15 minutes or until it is done and the curry is dry.  Serve it hot with Rice. 

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  1. I love bok choy and this is such an interesting way of cooking it. Will definitely try your recipe when I buy bok choy next time.

  2. I have never seen bok-choy... or maybe I never looked at it! The stir fry looks so good...

    1. Rafee i got them at choithrams. Even carrefour, LULU must be having it!!!


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