Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style) | How to make Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style)

By Bethica Das  |  12th Apr 2018  |  
5 from 1 review Rate It!
  • Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style), How to make Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style)
Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style)by Bethica Das
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

0

1

About Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style) Recipe

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.

Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style)

Ingredients to make Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style)

  • 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
  • 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

How to make Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style)

  1. Pick the leaves and tender stems. Wash well and chop them finely.
  2. Heat 1 tbsp. oil & fry the potatoes till light brown. Drain &keep aside.
  3. 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.
  4. Add the onion and fry till light brown.
  5. Add the ginger-garlic paste and continue to fry for a few more seconds.
  6. Add tomatoes, salt, turmeric powder & red chili powder. Fry till oil separates.
  7. Add the kulfa leaves and the fried potatoes and stir fry on a medium flame till dry.
  8. When done, add ghee and mix well.
  9. Serve as a side dish with rice or chapattis.

Reviews for Kulfe Ki Bhaji (Purslane Leaves Stir Fry - Hyderabadi Style) (1)

Shelly Sharma8 months ago

Simple yet delicious.
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