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. So check out the step by step pictorial recipe 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 chillies, 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 & tender stems. Wash well & chop finely.
Heat 1 tbsp. oil & fry potatoes till light brown. Drain & keep aside.
Heat remaining oil & temper with mustard seeds & cumin seeds. Allow
it to splutter. Add asafoetida, urad dal, green chilies & curry leaves.
Add onion & fry till light brown.
Add ginger-garlic paste & fry for a few more seconds.
Add tomatoes, salt, turmeric powder & red chili powder. Fry till oil separates.
Add kulfa leaves & fried potatoes & sauté on a medium flame till dry.
When done, add ghee & mix well.
Serve as a side dish with rice or chapattis.
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