Kulfa Saag Bhaji

Name: Kulfa Saag Bhaji
Cuisine: Indian
Ingredients: 3-4 bunches Kulfa (purslane leaves), chopped; 2 tbsp. oil; 1 potato, cubed; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/4 tsp. curry leaves; 1 tsp. split urad dal (black gram lentil); 1 sprig curry leaves; 2 green chilies, slit; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tomato, chopped; 1/2 tsp. turmeric powder; to taste salt; 1 tsp. red chili powder; 1 tsp. ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

#leafygreens - This is a typical Hyderabadi delicious saag (greens) preparation made with kulfa leaves and potatoes. Kulfa is similar to methi / fenugreek leaves and really yummy in taste. It is a simple, yet flavourful side dish that can be relished with both rice or chapattis.

Bethica Das @kitchen_flavours

Saved

Ingredients

3-4 bunchesKulfa (purslane leaves), chopped
2 tbsp.oil
1potato, cubed
1 tsp.mustard seeds
1/2 tsp.cumin seeds
1/4 tsp.curry leaves
1 tsp.split urad dal (black gram lentil)
1 sprigcurry leaves
2green chilies, slit
1onion, chopped
1 tsp.ginger-garlic paste
1tomato, chopped
1/2 tsp.turmeric powder
to tastesalt
1 tsp.red chili powder
1 tsp.ghee

Saved

Steps

1

Heat 1 tbsp. oil & fry the potatoes till light brown. Drain &keep aside.
2

Heat remaining oil and temper with mustard seeds and cumin seeds. Allow it to splutter. Add the asafoetida, urad dal, green chilies and curry leaves. Saute for for a few seconds.
3

Add the onion and fry till light brown.
4

Add the ginger-garlic paste and continue to fry for a few more seconds.
5

Add tomatoes, salt, turmeric powder & red chili powder. Fry till oil separates.
6

Add the kulfa leaves and the fried potatoes and stir fry on a medium flame till dry.
7

When done, add ghee and mix well.
8

Serve as a side dish with rice or chapattis.