Today I’m posting a very simple curry straight from Maharashtra. I had tasted this the first time when I had visited my father’s uncle in Nagpur and had completely fallen for it. Ghol is a green vegetable which resembles methi(fenugreek) leaves but are slightly thicker and has no bitterness. It has thick and succulent reddish green stems and the vegetable has a nice earthy flavour. It is called Kulfa in Hindi, Pachiri in Tamil and Purslane or Pigweed in English.
The only time required to make this preparation is in plucking, cleaning and chopping the leaves.The procedure for curry is very simple and resultant is simply tasty. My kid loved it and ate without any fuss. I can see the mom’s getting interested now..yes, it’s a great way to make kids eat greens. This curry tastes best when made slightly spicy. The curds added gives a tinge of sourness to the curry.
3bunches Ghol greens/ Kulfa
4-5tbsp oil for cooking
1/2tsp red chilli pwd
2-1/2tbsp besan/Bengal gram flour
3-4tbsp sour curds
salt to taste
a large pinch of asafoetida (good quality)
Remove the roots of the greens and separate the leaves and stems. Wash 2-3 times in water to remove the soil.
Chop the vegetable.
Heat oil in wide pan and add mustard seeds.
Once the seeds splutter, add green chillies and asafoetida, followed by half the turmeric.
Now add the chopped greens and salt, mix thoroughly. The salt helps the greens lose water and cook faster. Cover the pan and lower the flame. Cook the curry till almost done.
Add the curds and gram flour and mix fast avoiding lumps.
Add the remaining turmeric and red chilli powder. Mix.
Cover and cook for some more time, till the curry thickens.
Serve hot with Bhakri or rice.
Sending it to Indrani’s
and to Show me your HITS by Sangee Vijay of Spicy Treats.