Stir-Fried Crunchy Bengali Bok Choy
[Vegan]
Author Bio
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost...
Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India. Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint! Read more about Rinku Bhattacharya
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Stir-Fried Crunchy Bengali Bok Choy [Vegan]
In the spirit of fresh simplicity, today’s recipe is a simple, homey stir-fry, my favorite kind with some interesting crunchiness from crushed boris or lentil nuggets. This is called Shaag Bhaja and usually made with spinach, but this version uses sautéed Bok Choy. This dish is perfect with a serving...
In the spirit of fresh simplicity, today’s recipe is a simple, homey stir-fry, my favorite kind with some interesting crunchiness from crushed boris or lentil nuggets. This is called Shaag Bhaja and usually made with spinach, but this version uses sautéed Bok Choy. This dish is perfect with a serving of rice; it also works brilliantly on a piece of toast with some yogurt over it. Boris or lentil nuggets actually work very well and add some crunch.
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Ingredients You Need for Stir-Fried Crunchy Bengali Bok Choy [Vegan]
How to Prepare Stir-Fried Crunchy Bengali Bok Choy [Vegan]
- Heat the mustard oil and add in the panch phoron and wait until the spices crackle, about a minutes. Quickly add in the dried red chilies and the grated ginger and stir well.
- Add in the bok choy and mix well. Stir in the salt and the green peas. Cook the bok choy until just slightly wilted and mix well.
- In a separate pan, heat the oil to fry the boris and fry the boris until they turn golden. Lightly crush the boris and mix into the bok choy.
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We got Bol chit at work with a mom and her babies cooked right in. Gross thing, can never forget!
One of the best food in the world – home cooked healthy bengali food!