Bok choy In Kahsmiri Style

Bok Choy / Pok Choi is a Chinese cabbage variety. Unlike other cabbages this has long leaves and doesn't taste like cabbage at all.

After my friends suggested to try this I bought it over weekend. So I called up my mother for suitable recipe and she told me she cooks the same vegetable as we cook haak( collard greens) and she vouched that it would also smell like haak after cooking. Well I believed her and followed the same recipe.

Verdict :
Ma Sha Allah I am so happy and delighted all the cravings for haak vanished away. I had a big bowl of steaming rice with it.

This is going to be regular on my menu.

Coming back  to the recipe. It's quite simple to make the only time consuming task is the cleaning of bok choy. Its usually close to the soil so it has lot of dirt. So you will find lot of dirt and some hiding insects too. Remove each leaf and discard any roots or very thick stalks. Wash thoroughly in a big vessel rinsing several times until water runs clear. Then drain it in a colander.

Ingredients:
6 to 7 bunches of bok choy
5 cloves garlic
1 small onion chopped
2 dry red chillies
4 green chillies
1 tsp turmeric powder
1/2 tsp red chilly powder
1/2  tsp cumin powder
Salt as per taste
Oil  4 tbsp

METHOD:

1. In a vessel, heat oil. Once it's hot add in onion, dry red chilli and green chillies and garlic.
2. Stir fry until the onions are translucent and chillies are releasing flavour.
3. Add in 2 cups of water.
4. Add in all spice powders and salt.
5. Let it come to boil. Once its boiling add in all bok choy leaves.
6. Stir well and cook until the bok choy looks tender.( it cooks faster than regular haak). Then Switch off and enjoy your bok choy with steaming rice.

Note:
1. Dont close the lid..cook in open vessel to avoid over cooking the greens or discolouration.