Feels as if I have not posted a recipe forever although it has been only 3 days . Anyway today I am posting about a vegetable which has become my new favorite. I got introduced to bok choy last year and used it for stir fry’s mainly. Recently my friend brought me a couple of bunches of bok choy and I wanted to do something more nutritious with it. Hence this recipe was born. Bok choy has a lot of health benefits. It is a very low in calories and is a rich source of many vitamins, minerals and anti-oxidants.
I used the stems and leaves and the stems had a nutty flavor similar to vazhaithandu(banana stem) which I absolutely love and which we don’t get here . So bok choy is going to be on the menu quite frequently from now on. I have to tell you that this is certainly not a photogenic recipe ..too bad .. I tried my best but it is very tasty to compensate for it. Off to the simple and tasty recipe.
1/2 cup moong dal
1 tsp oil
1/2 tsp mustard seeds
1 small onion
2 garlic cloves
2 green chillies
1 small tomato
2 cups bok choy chopped
1 cup water
Cook the moong dal separately and keep aside. Clean the bok choy thoroughly and trim the stem at the end. Trim just a little. Chop into small pieces.
Heat oil and add mustard seeds followed by onion, garlic, chillies and curry leaves.
Cook until tomatoes are mushy.
Add turmeric powder and salt and cook until the leaves wilt. It just takes 5 minutes or so.
Next add the cooked dal.
You can have this curry thin or thick. I added a cup of water to thin it down.
Bring to a boil and turn the stove off in 2 minutes.
That is it. Yummy bok choy kootu ready to be served with rotis or rice.
1. Kootu can be prepared in different ways. I have blogged about Avarakai Kootu and the same method can be used here too.