Everyday Simple Recipes, Indian, Kerala Recipes, Side Dishes, Vegan

Water Spinach Dry Subzi (Vayal Cheera Thoran)

When you visit a new place, visiting the local vegetable market is such a delightful way
of getting to know locally grown vegetables and greens. You discover and learn so many
new things. One such really exciting discovery is the semi-aquatic perennial Water
Spinach or the Swamp Cabbage called Kalmi saag (Hindi) and Vayal cheera (Malayalam).
Like most other greens, there are numerous health benefits of consuming this spinach. It is rich in antioxidants and strengthens the immune system. It is also excellent to relieve issues of constipation and even reduce menstrual pain! Water spinach is a rich source of calcium, iron, amino acids, and vitamins B. The plant, its leaves and flowers look very similar to that of sweet potato. They belong to the same genus of plants. The stems are hollow. You can use the leaves and tender parts of the stem for this dish.

Ingredients:
Water spinach leaves (cleaned and chopped) – 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
Serves: 2

Method:
Heat oil in a pan and add mustard seeds.
When they splutter, add the split green chilies.
Add finely chopped onion and garlic. Saute until they turn pink.
Add chopped water spinach 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.

Kerala Recipes, Side Dishes, Vegan

Kozhuppa Cheera Thoran / Pigweed Stir Fry

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.

Ingredients:
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
Serves 2

Method:
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.