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Wednesday, 25 May 2016

Kulfa Ki Bhaji (Purslane Stir Fry - Hyderbadi / Telangana Style)


          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. Please check below a step by step guide with pictures to prepare it.





  • 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 (black gram lentil)
  • 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






          Heat 1 tbsp. oil in a pan and fry the potatoes till light brown. Drain and 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. 

          Now add the ginger-garlic paste and continue to fry for a few more seconds. Add the tomatoes, salt, turmeric powder and red chili powder. Fry till the 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.




                                 Take 3 bunches of Kulfa .



                          Pick the leaves and tender stems. Wash well and chop them finely.



                       Heat 1 tbsp. oil in a pan and fry the potatoes till light brown. Drain 
                       and 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. 



                         Now add the ginger-garlic paste and continue to fry for a few more
                         seconds. 



                      Add the tomatoes, salt, turmeric powder and red chili powder. Fry till 
                      the 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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