Bok Choy this chinese cabbage is loaded with many healthy stuffs in it. This bok choy belongs to the cruciferous family of vegetables which includes broccoli, kale,collard greens, cabbage, mustard greens, cauliflower and brussel sprouts.Not like other cruciferous vegetables this bokchoy dont form a head and its refers non heading chinese cabbage. This vegetable is loaded with many nutrients especially the antioxidant nutritious which provides many anti inflammtory benefits. This nutrients in bok choy hlep to prevent continous and unwanted inflammation.Not to forget this bok choy is rich in vitamin K which plays an important role in bone health and blood clotting also this vitamin K helps to regulate our body's inflammtary responses especially regarding our cardiovascular system.
If you are a follower of my blog, you might have know already that i live in Chinatown, obviously i can get easily chinese products and vegetables. I do cook often this chinese cabbage in our Indian cooking as this vegetable is quite interesting to cook with our Indian spices. I have already tried couple of dishes with this non-head cabbage but still i have many to cook and post. My today's recipe is quite an easy kootu to relish with hot steaming rice and spicy potato curry. Since am running this week's blogging marathon with Anti Inflammatory Foods as theme, needless to say that Bok choy are rich in Anti inflammatory nutrients, this kootu goes for this week's theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61.
2cups Bok Choy/Chinese Cabbage (chopped)
1/2cup Channadal (washed & cooked)
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger (chopped)
1/4tsp Turmeric powder
Few curry leaves
1tsp Mustard seeds, urad dal and cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
To grind:
2tbsp Coriander seeds
1/4tsp Fenugreek seeds
3nos Dry red chillies
2tbsp Grated coconut
Dry roast the coriander seeds, fenugreek seeds,grated coconut and dry red chillies and grind them as fine powder, keep aside.
Pressure cook channadal with turmeric powder with enough water for 3 hisses and put off the stove.
Heat oil, add the mustard seeds,urad dal,cumin seeds,dry red chillies and fry, once they turns brown add the asafoetida powder and curry leaves.
Add the chopped onions, chopped tomato and saute until the onions turns transculent.
Now add the chopped ginger,chopped bok choy and saute everything for few minutes until the cabbage shrinks a bit.
Finally add the cooked dal and bring to boil. Cook in simmer until the veggies get well cooked.
Put off the stove and serve hot with rice.
If you are a follower of my blog, you might have know already that i live in Chinatown, obviously i can get easily chinese products and vegetables. I do cook often this chinese cabbage in our Indian cooking as this vegetable is quite interesting to cook with our Indian spices. I have already tried couple of dishes with this non-head cabbage but still i have many to cook and post. My today's recipe is quite an easy kootu to relish with hot steaming rice and spicy potato curry. Since am running this week's blogging marathon with Anti Inflammatory Foods as theme, needless to say that Bok choy are rich in Anti inflammatory nutrients, this kootu goes for this week's theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61.
2cups Bok Choy/Chinese Cabbage (chopped)
1/2cup Channadal (washed & cooked)
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger (chopped)
1/4tsp Turmeric powder
Few curry leaves
1tsp Mustard seeds, urad dal and cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
To grind:
2tbsp Coriander seeds
1/4tsp Fenugreek seeds
3nos Dry red chillies
2tbsp Grated coconut
Dry roast the coriander seeds, fenugreek seeds,grated coconut and dry red chillies and grind them as fine powder, keep aside.
Pressure cook channadal with turmeric powder with enough water for 3 hisses and put off the stove.
Heat oil, add the mustard seeds,urad dal,cumin seeds,dry red chillies and fry, once they turns brown add the asafoetida powder and curry leaves.
Add the chopped onions, chopped tomato and saute until the onions turns transculent.
Now add the chopped ginger,chopped bok choy and saute everything for few minutes until the cabbage shrinks a bit.
Finally add the cooked dal and bring to boil. Cook in simmer until the veggies get well cooked.
Put off the stove and serve hot with rice.
13 comments:
Every interesting use of this cabbage. I have never used it as regular cabbage. Must try it.
Nice Indian twist.. Yum!
Kootu looks healthy and delicious
I came across your blog while looking for some Indian food blogs and liked a lot. How amazing! I will keep an eye on your post.
That's such an interesting recipe Priya..I don't get the bok choy..wish I did.
I have never tried cooking bok choy.The kootu sounds very delicious.
I also keep trying to indianize all Chinese veggies. Thanks for the addition to the bok choy collection. Looks yummm
Love your Indian way of cooking bok choy. Will try this kootu next time I buy bok choy.
I wanted to try bok choy,but somehow hesitate to buy this veggie.Cooking bok choy in Indian way sounds interesting..
I love bokchoy and use it quite often in my stir fry recipes. I am definitely looking forward to try the Indian recipe with bok choy.
Very interesting dal with Bok choy.
Nice fusion dish Priya. Comforting bowl of kootu. Love to have it with rice, ghee and appalam..
this looks so good - so bright and colorful and with all my fave veggies
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