Kulfa Aloo Sabzi (Purslane Potato Stir Fry)

Kulfa Aloo Sabzi (Purslane Potato Stir Fry) Ingredients

4 cups purslane leaves & stems (chopped & separated)2 tbsp oil1 potato (cut into 1 inch cubes)1 tsp mustard seeds1/2 tsp cumin seeds1 sprig curry leaves2 green chilies (sliced)1 onion (chopped)1 tsp ginger garlic paste1 tomato (chopped)1/2 tsp turmeric powder1/2 tsp red chili powder1/2 tsp salt

Steps

Heat 1 tbsp oil on medium high, fry potatoes till light brown & set aside.Heat remaining oil, add mustard & cumin seeds, when they start to splutter, add green chilies & curry leaves, saute for 30 secs.Add onion & ginger garlic paste, saute for 3 mins & add tomatoes, turmeric & red chili powder, salt & fry till oil separates.Add purslane stems & fried potatoes, cook for 2 mins, add the leaves & cook for another 1 min.Taste to adjust seasoning & remove from heat.

Kulfa Rasam (Purslane Sour Vegetable Soup)

1/4 tsp fenugreek seeds2 dried red chillies (sliced)1/2 tsp black peppercorns1 tsp cumin seeds (divided)1 tbsp oil1/2 tsp mustard seeds1 sprig curry leaves3 cloves garlic (sliced)1&1/2 cups tomatoes (diced)1/2 tsp salt1/8 tsp turmeric powder2 cups water1 tsp tamarind paste2 cups purslane leaves & stems (chopped & separated)

Steps

Dry roast fenugreek seeds, 1 dried red chili, black peppercorns & 1/2 tsp cumin seeds, blend into a fine powder.In a pot on medium high heat, add oil, 1/2 tsp cumin & mustard seeds, when they begin to splutter, add curry leaves & garlic.Sauté for 2 mins & add tomatoes.When tomatoes have broken down, add rest of the ingredients (except purslane) & bring to a boil.Add stems, cook for 2 mins, taste to adjust seasoning & add leaves, cook for final min.