Broccoli Bok choy

It was one of those day when your refrigerator is almost empty and you are trying to push one more day before grocery shopping. I was in that scenario when I found only Bok choy and Broccoli in my refrigerator and nothing else. And I thought to myself how amazing it would have been if I had Cauliflower instead of Broccoli and Palak instead of Bok Choy; I would have made Gobi palak I grinned. And right at the moment an idea of Broccoli BokChoy recipe sprouted. So here you go, I followed gobi palak recipe but substituted the main ingredients and call it BROCCOLI BOK CHOY. It was pretty good; nothing close to Gobipalak in taste, but a different taste altogether plus nutritious value of Bok Choy and Broccoli .... need I say more!

Ingredients:

5 Bok Choy

2 cup Broccoli florets

1 small onion chopped

2 medium sized tomatoes diced

4 green chillies slit

8 Cashew nuts

1 small piece ginger

5 garlic flakes

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp cumin powder

2 tsp dhania (coriander) powder

2 tsp garam masala powder

1/2cup milk

Salt to taste

Method:

Take a pan and heat 1 tbsp oil; add cumin seeds, slit green chilies, chopped ginger and fry them till the ginger is well fried then chopped Bok Choy. Fry them well till the Bok Chok is done (You may cover the pan with lid). Keep it aside to cool. Grind cashews first in a mixture. Once it is powdered add the cooked Bok Chok and grind it to a smooth paste by adding water as needed.

Mean while get the Broccoli florets cooked by pan frying them with little oil. Fry it for few minutes ( you can can cover the pan to speed up the process). You can also boil the Broccoli florets in water. I prefer to pan fry them for rich taste.

In a big nonstick pan add oil, mustard seeds and allow it to splitter. Then add chopped garlic and onion and fry then till golden brown. Add chopped tomatoes and fry them all for one more minute. Add garam masala powder, cumin powder and dhania powder. Fry them for 30 seconds and then add Bok Chok paste and fried Broccoli florets to it. Add salt to your taste. You may also want to add water depending upon how liquidy you want the curry to be. Get the curry to a boiling point. Turn off the fire. Serve with Chapattis.