Eating Local Greens – Simple Verdolaga Stir Fry

2

20.5.11

Simple Verdolaga Stir Fry

Simple Verdolaga Stir Fry

Nothing really is better than the taste of fresh greens and vegetables. Walking to your backyard garden, filling your basket with fresh greens and cooking it right away is a delight. I feel privileged to be able to do it!

I am thoroughly enjoying blogging from my mom’s kitchen! It’s refreshing to try things with local and wild ingredients. This time its one more local wild green called ‘Verdolaga’ or ‘Nela Basale’. (Basale in kannda is Malabar Spinach and Nela is ground. Nela-Basale is spinach which grows on ground! ) Scientific name of Verdolaga is Portulaca oleracea and it’s also known as Pigweed, Little Hogweed or Pusley. Read more about Verdolaga here.

 

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Verdolaga

 

Some interesting info about Verdolaga:

  • It’s one of the most nutritious plants on the planet! (from In Defense of Food by Michael Pollan)
  • It is very high in vitamins A, B1 and C
  • It is one of the richest source of non-fish EPA Essential Fatty acids (Omega 3′s) on earth.
  • It also contains as well as dietary minerals, such as magnesium, calcium, potassium and iron

Like most other wild greens, Verdolaga also is considered a weed by some people. It’s easy to grow and once planted will yield baskets full of greens. May be its abundance makes it less appealing to people around it!

At home we make stews, salads (with yogurt) and stir fries out of it and it tastes great! Today made a very simple stir fry with just onion, tomato and green chili. I wanted to avoid over spicing it to retain the natural flavor of it. It turned out fabulous! In India we almost never cook greens without many fresh and dry spices so this stir fry was beautifully mild, melting in your mouth!

 

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Verdolaga

 

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shallots, green chili and tomatoes

 

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fry shallots and green chili

 

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add tomatoes

 

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and greens

 

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cook till soft

 

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Simple Verdolaga Stirfry

 

[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]

  • Verdolaga – 4 to 5 cups (finely chopped)
  • 2 shallots
  • 2 tomatoes
  • Fresh Green chili (according to taste)
  • Salt
  • Oil

 

Heat oil in a pan. Add onion, green chili and try till transparent. Add the chopped tomatoes and chopped greens. Cook in high heat till the greens wild. Add salt according to taste and let the water evaporate.

 

Serve with rice or chapatti

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2 comments :

  • Adi

    Hi Chinmayie,

    I really love your site. I’ve just started trying out some of your recipes. Just wanted to point that I too grow the ‘spinach’ in these pictures on my balcony in Bombay. But, this isn’t verdolaga which is a succulent with watery leaves and yellow flowers. I haven’t been able to find out its name but I do know that it’s eaten widely across the South.

    Cheers,
    Adi

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