Ganagavelli - Telugu
Purslane - English
Kulfa - Hindi
This is wonderful herb or a leafy vegetable. Its quite nutritious too. This leafy vegetable was not my favorite . That means i never bought it. My mom used to make it frequently and i ate it only when cooked with meat.
Though i loved to touch it - feels a bit silky, juicy and very soft. Kind-of salty and sour. Out of blue i reckoned it and was amused my to realize my mouth was watering. Took a walk and bought this one. I never cooked it . Though i did reckon my sister mentioning it. Hence i called her for the recipe and any suggestions.
- Cut out the fatter parts of the stems. Basically you find them at the end.
- Need not separate the leaves and can use the rest of the stems
- Oil - 1 TbSp( Suit yourself - i'm quite low on oil usage in cooking)
- Mustard Seeds : 1 Tsp
- Jeera : 1 Tsp
- Garlic : 10 Pods Chopped(I over do - its optional)
- Ginger Garlic Paste - 1 Tsp
- Curry Leaves - 5 - 10 (Optional)
- Green Chillies - 3 - Slit
- Onion - Medium Sized - 1 ( Chopped)
- Turmeric Powder - 1 Tsp
- Tomatoes - Medium Sized - 2 (Cut into cubes)
- Gangavelli/Purslane Herb - Chopped - 2 Cups / 4 Fistful
- Salt - 2 Tsp(According to taste)
- Red Chilly Powder - 1 Tsp
- Jeera Powder - 1 Tsp
- Heat a wok and add oil
- Add mustard seeds - let splutter
- Add Jeera - minced garlic
- Add green chillies, curry leaves.
- Stir once.
- Add onions and let them turn pink.
- Add turmeric powder, salt, ginger garlic paste. Stir well.
- After a 30 seconds add chopped leafy vegetables
- Stir well and cover for 2 minutes
- Add chopped tomatoes , red chilly powder, jeera powder.
- Stir and check for seasonings.
- Cover and cook for 5 minutes.
- Check if the tomatoes are cooked.
- If required add one table spoon of water and stir
- Continue till the tomatoes are cooked.