Bokchoy Poriyal | Bokchoi Stir-fry | Indian Style
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.
Servings 3
Calories
Ingredients
- 6 nos Baby Bokchoy , (400 grams approximately) 2 packs of bokchoy each containing 3 heads
- 3 nos green chilies
- ½ cup freshly grated coconut
Tempering
- 2 teaspoon oil
- ½ teaspoon mustard seeds/kadugu
- ⅛ teaspoon hing/asafoetida
- ¼ teaspoon cumin 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.