1-2bunchKulfa (Purslane)1 big bunch or 2 medium bunches
3ozTomato pasteor 4 medium sized tomatoes chopped
1/2cupRed Onionchopped
1 1/2tspGinger garlic paste
5-6leavescurry leaves
2wholeDried red chilli
1tspMustard seeds
1tspRed chilli powder
1/4tspTurmeric
2tspcooking oil
1/4tspFenugreek seeds
1-2wholeGreen chilicut into 1/2 inch
1tspCumin seeds
Salt to taste
Instructions
Pick Kulfa leaves from stalks and chop. Wash them throughly (at least twice) before use.
Heat oil in a medium sized non stick pan/ pot and add curry leaves, dried red chili, mustard seeds, cumin seeds and fenugreek seeds. Cook for 1/2 minute.
Now add chopped onions and cook until it turns translucent/ pink. Add ginger garlic paste and cook for another 30 seconds.
Next add tomato paste/ puree and a little water. Bring it to a boil. If working with fresh tomatoes, cook until oil separates it's sides.
Now add Kulfa and mix. Cook until the density of the leaves reduces and oil separates.
Add green chili and salt and cook for 7-8 minutes. Stir occasionally.
Remove from heat and transfer to a serving bowl.
Enjoy with hot rotis, parathas or steaming plain rice.
Notes
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.