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Bok Choy Poriyal

Bok Choy / Chinese Cabbage – 3 medium size
Shallot Onion – 3 to 4
Cumin seeds – 1/2 tsp
Grated Coconut - 2 tbsps
Garlic pods – 2
Green chilly – 2

1. Wash and chop the leaves.
2. Grind green chilly, cumin, garlic, coconut into a coarse paste.
3. Heat little oil and pop mustard, add the sliced onion fry for a minute. Add chopped leaves and fry for 2 to 3 mins. Add the ground paste , salt and sprinkle little water and cover it with a lid and cook for few more mins.
4. Open the lid and fry until all the water evaporates and the leaves cooked well. Serve with white rice as a side dish


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