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Bokchoy Poriyal

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.
Course Main Course, Side Dish
Cuisine Indian, South-Indian
Keyword 10 minute poriyal, Bokchoy recipe, Fusion recipe, Pokchoy recipe, Quick poriyal recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 3


  • 6 nos Baby Bokchoy , (400 grams approximately) 2 packs of bokchoy each containing 3 heads
  • 3 nos green chilies
  • ½ cup freshly grated coconut


  • 2 teaspoon oil
  • ½ teaspoon mustard seeds/kadugu
  • teaspoon hing/asafoetida
  • ¼ teaspoon cumin seeds/jeera
  • few curry leaves


  • 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.