Published on 19th March-2013.
- 1 bunch of Purslane - separate stems and leaves.(yield around 3 cups chopped)
- 1 large size Chayote - cut into 1/2 inch cubes (1.5 cup yield)
- 200 gm - extra firm tofu - cut into 1/2 inch cubes.
- 1 medium size onion - finely chopped
- 2-3 green chillies - finely chopped
- 8-10 Cloves of fresh garlic - sliced lengthwise
- 1/2 T.spoon - Turmeric
- 1 Tb.spoon - oil
- Pluck stems, discard Purslane roots. Separate stems and leaves, (scroll down to check images) thoroughly wash under running water, place in the basket to drain out all water. Chop stems and leaves separately.
- Peel Chayote skin, remove seed, cut into 1/2 inch cubes. Place cubes in a medium size bowl filled with water. Boil for 6-7 minutes over high heat. Do not add salt to retain natural sweetness of chayote. Drain water, keep boiled chayote cubes aside.
- In a medium size pot, heat 1 tbsp oil. Add finely chopped onions, saute over medium heat for 6-7 minutes, stirring often. Add sliced garlic, chopped green chilies saute for one minute.
- Now add chopped stem portion, saute for 3-4 minutes. Add chopped leaves portion along with 2-3 pinches of salt, 1/2 tsp turmeric powder, mix well and continue to saute for 2 minutes.
- Add boiled Chayote pieces,(check image below) mix well. Let cook for 2-3 minutes. Lastly add tofu cubes. Slowly mix by using wooden spoon. Sprinkle some more salt, cook for 3-4 minutes.
- Serve with rice, roti or just enjoy bowl full of Choyte-Tofu-Purslane stir fry. You can use this stir fry as sandwich/ panini filling.