one green planet
one green planet

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.

Stir-Fried Crunchy Bengali Bok Choy [Vegan]

Cooking Time

22

What Ingredients Do You Need To Make Stir-Fried Crunchy Bengali Bok Choy [Vegan]

  • 2 tablespoons mustard oil (highly recommended)
  • 1 teaspoon panch phoron (Bengali 5 Spice)
  • 2 to 3 dried red chilies, lightly crushed
  • 11/2 teaspoons freshly grated ginger
  • 3 cups of coarsely chopped bok choy
  • 1 teaspoon salt
  • 1/2 cup green peas
    • To Finish
    • Oil for frying
    • 3 tablespoons small boris (sold as vadi in Indian stores)

How To Make Stir-Fried Crunchy Bengali Bok Choy [Vegan]

  1. 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.
  2. 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.
  3. 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.


    About The Author

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    Rinku Bhattacharya

    See My Recipes

    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!

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