Bok Choy, Eggplant Stir Fry


Makes about 3 servings
BokChoy is my husband's favorite vegetable and it is very nutritious too. Above all very easy to cook.
Make a concoction of the following:
  1. 2 tbsp of soy sauce
  2. 2 tsp of sugar
  3. 1 tsp of stir fry sauce
  4. a pinch of salt
  5. 1 tsp of red chilly paste
  • Cut the BokChoy stalks into diagonal slices, and leaves into small strips
  • Cut one long egg plant into large pieces
  • Mince 4 garlic cloves
  • Slice a small red onion into big pieces
  • Heat a pan/wok and add 2tsp of oil
  • Fry the onions and set them aside
  • Add the garlic to the remaining oil, stir it for few seconds without burning them
  • Toss the cut bokchoy stalks first and stor for couple of minutes
  • Toss the eggplants and stir them for couple more minutes
  • Now add the bokchoy leaves and stir until the leaves wilt a little
  • Add the soy sauce mix and give it a quick stir
  • Cover and cook for 2 to 4 minutes
  • When the eggplants are done, add the sauted onions
  • Sprinkle little sugar if you prefer and serve hot as a side
  • Some sauce in the dish is desirable so don't make it too dry
  • You dont need to add water as bok choy leaves enough water when sauteed..and thats the reason I add saute the onions and add them separately - so onions dont get all soggy
  • You may add any stir fry vegetable to this bunch..just make sure you add the hard veges first so they get a head start on getting cooked. Some suitable veges/items are Tofu, Carrots, snap peas, broccoli, zucchini
  • You may add ginger along with garlic or use it instead of garlic.

Ridge Gourd Chutney (பீர்க்கங்காய் சட்னி)


Makes about 4 cups
  • Fry the following in little oil for couple of minutes & grind to a fine paste along with a goose berry size tamarind : 3tsp of urid dhal, 1tsp of cumin seeds, 1tsp of mustard seeds, 2 red chillies, 1 green chilly, a pinch of hing, 1 garlic, 1/4tsp of methi seeds
  • In the same pan add 1tsp of oil and fry 1 medium finely chopped red onion until it browns
  • Add little salt (like half the intended salt quantity as you will add the rest to the veges while frying them) and little turmeric to onion as you fry
  • Add the onion to the ground masala and grind again to a fine paste and set aside
  • In the same pan, add 2tsp of oil again and fry finely chopped ridge gourd (with skin) until the veg turns little soft (like 1 long ridge gourd..)
  • Add little salt to the veges and cover and cook until the veges are done
  • The veges will leave a lot of water just stir occasionally until most of the water evaporates (I know you may loose some nutrition in the process.. :( ..)
  • Now grind the veges separately to a fine paste and mix it with the onion-masala paste
  • You may season the chutney again with mustards, curry leaves, red chillies or serve as is
  • Serve fresh or chilled with Dosa, Chapathi or plain rice
  • This is a nice chutney alternative for people who like to avoid coconutsin chutney but desire the same consistency
  • Another variation of this chutney is to fry 1 medium size tomato in oil and grind it along with the onion. In that case you may need to forego tamarind or use it very sparingly.

Ridge Gourd Poriyal (பீர்க்கங்காய் பொரியல்)


  • Scrape the outer ridges slightly (do not scrape all the skin - just remove the sharp edges ) and wash the gourd (The below recipe is for 2 long gourds - this will make about 4 generous servings)
  • Slit the gourd lengthwise and remove the seeds by scooping them out with a spoon
  • Now chop the gourd into small pieces
  • In a pan heat 1 tbsp of oil and season it with 1tsp of mustard seeds
  • When the seeds splutter, add 1tsp of cumin seeds, 1 spring of curry leaves, a pinch of hing
  • Add finely chopped onions (about 1 medium onion) and saute until translucent. Do not brown the onions
  • Toss in the chopped gourds and saute for 5 mins
  • Add some salt and 1/4 tsp of turmeric powder, 1tsp of red chilly powder and fry the contents for couple more mins
  • Cover the pan and cook on medium flame for 15 mins stirring occasionally every 5 mins
  • No need to add water as the vegetable will leave enough water by itself. You may sprinkle few drops time to time if you find the pan too dry
  • Optional: Add 2 tbsp of grated coconut or 1 tsp of dhal powder (any rice podi would do) and fry them all for couple more mins
  • Optional: Some prefer to add 1/4 tsp of sugar at the end
  • The dhal powder if using, will make the dish very tasty and kinda incorporate the spices & veges together. Coconut has its own great taste. You may skip these ingredients as well and the dish will still be tasty. The only caveat is sometimes the gourd will be bitter by iteself and ruin the efforts no matter what..some say, that you could taste a bit of it raw and figure out..I have never tried that way..I just get away by luck!
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