Name: Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 3-4 bunches of 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; 1 sprig curry leaves; 2 green chilies, slit; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tomato, chopped; salt to taste; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tsp. ghee

ABOUT Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style) RECIPE

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.

Ingredients Serving: 3

3-4 bunches of 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
1 sprig curry leaves
2 green chilies, slit
1 onion, chopped
1 tsp. ginger-garlic paste
1 tomato, chopped
salt to taste
1/2 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. ghee

Instructions

Pick the leaves and tender stems. Wash well and chop them finely.
Heat 1 tbsp. oil & fry the potatoes till light brown. Drain &keep aside.
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.
Add the onion and fry till light brown.
Add the ginger-garlic paste and continue to fry for a few more seconds.
Add tomatoes, salt, turmeric powder & red chili powder. Fry till oil separates.
Add the kulfa leaves and the fried potatoes and stir fry on a medium flame till dry.
When done, add ghee and mix well.
Serve as a side dish with rice or chapattis.

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