Bokchoy poriyal, a simple stir-fry using fresh bokchoy sautéed with green chilies and fresh coconut. A quick and easy side-dish, that pairs well with rice.
6nos Baby Bokchoy , (400 grams approximately)2 packs of bokchoy each containing 3 heads
3nosgreen chilies
½cupfreshly grated coconut
Tempering
2teaspoonoil
½teaspoonmustard seeds/kadugu
⅛teaspoonhing/asafoetida
¼teaspooncumin seeds/jeera
few curry leaves
Instructions
Remove small section of thick stalk at the end and separate the leaves of the bokchoy bunch and wash them well. There is a good chance of dirt inside the leaves so do not miss this step.
Drain the washed leaves well and roughly chop them.
Heat a pan with oil, when hot splutter mustard seeds, cumin seeds, hing and curry leaves.
Add the chopped chilies to this hot tempering. Now add the chopped bokchoy greens to the hto tempering and mix well.
Cover and cook for 6-8 minutes in a medium flame. The bokchoy as such leaves lot of water while cooking so do not add any water to it while cooking.
After the specified time, remove cover, add fresh coconut to this and let it be on heat until it is almost dry.
Take it off the stove and serve it warm with rice. I served with rice and rasam.