A leaf with omega-3 fatty acids? Impossible! Yes, It is unbelievable but true. These soft and succulent leaves have more omega-3 fatty acids than what some fish oils have. A perfect option for a vegetarian. Pigweed / Purslane / Kozhuppa cheera is a weed like plant that grows almost everywhere, by the roadside and in backyards. This wonder weed is very low in calories and fats but rich in minerals, vitamins, and fiber. Tender stems and flower buds are also edible. Make a thoran / stir fry out of it and serve with rice. Not just nutritious but delicious too.
Purslane leaves – 3 cups tightly packed
Onion – 1 small
Garlic – 1 clove
Oil – 1/2 tsp
Mustard seeds – 1/4 tsp
Green chilies – 2
Turmeric powder – ¼ tsp
Grated coconut – 1 tbsp
Salt to taste
Preparation Time: 15 mins
Cooking Time: 10 mins
Heat oil in a pan and add mustard seeds.
When they splutter, add the split green chilies.
Add finely chopped onion and garlic. Sauté until they turn pink.
Add chopped purslane leaves and turmeric powder. Mix well and close with a lid.
Cook in slow fire for about 5 mins stirring occasionally. The leaves will shrink and become soft and darker in color.
Turn off the fire. Add salt and grated coconut. Mix well.