| Main ingredients | Purslane leaves, Cumin seeds, Green chillies, Garlic, Onions, Turmeric powder, Red chilli powder, Coriander powder, Cumin powder, Gram flour, Fresh coriander leaves |
| Cuisine | Maharashtrian |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 350 grams purslane leaves (chivai)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 green chillies, chopped
- 1 tablespoon chopped garlic
- 2 medium onions, chopped
- Salt to taste
- ½ teaspoon turmeric powder
- 1½ teaspoons red chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- ¾ cup gram flour
- 2-3 tablespoons chopped fresh coriander leaves
- Rice bhakri for serving
Method
- Wash the purslane leaves 3-4 times, drain thoroughly and chop the leaves.
- Heat oil in a non-stick pan, add cumin seeds and once they start to change colour, add green chillies and garlic, mix and sauté for 30 seconds.
- Add onions and mix. Add salt, mix and sauté till onions turn golden brown.
- Add turmeric powder, red chilli powder, coriander powder and cumin powder, mix well and saute for 2-3 minutes.
- Add chopped greens and mix well. Sauté on medium heat for 2-3 minutes.
- Add gram flour and mix well. Sprinkle ¼ cup water and mix well. Cover and cook on medium heat for 4-5 minutes.
- Add coriander leaves and mix well.
- Serve hot with rice bhakri.