Friday, June 1, 2012

Golichi Bhaji...Purslane stir fry with Chayote and Tofu cubes. [Tofu Recipes-2] Growing edible weed Purslane in the Pot.

I was delighted to see  Purslane in one of the local Indian grocery store, in India we used to eat Purslane vegetable (know as Golichi bhaji) regularly.  Purslane is sold here almost year round and comes in two varieties , one is full green and another one has little brown and red shades on the stems and leaves. It has mild sour and salty taste. This succulent Purslane is very rich in  omega-3 fatty acids, vitamins and minerals, anti-oxidants. Purslane has high oxalate content so consume reasonable portions duly cooked. Below I have given two recipes for Purslane, one is Purslane subzi with chayote and tofu, another one is basic purslane stir fry with sauteed onions and garlic.
Published on 19th March-2013.

Purslane leaves/ Golichi Bhaji/ Portulaca oleracea

Ingredients :
  • 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
Method of cooking Purslane stir fry with Tofu and Chayote :
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Luni bhaji/ Nunia shak /Ghol Bhaji /Lunia shack/ Verdolaga

While cleaning separate stems and leaves.

Adding pre-boiled Chayote chunks to Purslane saute.

Golichi bhaji with chow chow and Tofu


Recipe for simple Purslane stir fry

Clean Purslane bunch by cutting out root portion, pluck tender stems and leaves. Rinse well under running water, pat dry. Chop stems and leaves separately.
In a open saute pan, heat 1 tbsp oil,  add chopped  onions, saute for 6-7 minutes until onions are soft. Add 5-6 minced garlic cloves, chopped green chilies, saute for 1 minute. Next add chopped stems first, saute for 3-4 minutes then add chopped Purslane leaves, salt, cook open for 5-6 minutes over medium heat stirring often. Serve with rice or roti.

Few variations you can try : You can season with cumin tempering. Cook like south Indian Thoran. Add small dices of pre-cooked potatoes. Add pre-boiled skinless split moong dal. Enhance sundal recipes by adding Purslane greens.Cook simple Tadka dal with Purslane. Prepare purslane fritters/pakoras. I will add these recipes in future.

Simple Purslane stir fry with sauteed red onions.

To grow Purslane in the pot just insert few 5-6 inch stems.

This Pursalane plant rose up in the pot with few fallen seeds.

Chayote, Tofu, Purslane Saute.


Unknown said...

I am delighted by your recipes that include purslane.

I am working on a cookbook project that is dedicated to introducing purslane as a natural ingredient.

The purpose of the cookbook is to, hopefully, show people that this is easily available and can improve the diets of everyone, including low income and homeless people.

May I please include your recipes for Golichi Bhaji and Goli Chow-Chow (I hope I put that right)?

Also, may I use two of the pictures that show the dishes?

Please email me at and let me know if you would be interested in participating in the project.

Credits for all recipes and pictures will be included in the cookbook.

Thank you for considering my request.

Lois Alger

Usha said...

Hi Lois,

Thanks for visiting and taking time to check on Purslane post..I am glad to know that these Purslane recipes and images will be useful in your project. I liked the concept of your project.

Please feel free to pick images and recipes. Golichi Bhaji means Purslane stir fry. Let me slightly correct you.. Golichi Bhaji with Chow chow (Chayote) and Tofu.

I have one more recipe that is not posted on blog, I will email you soon.

Thanks for your interest and I am glad I could help you.


Kim, USA said...

Thanks for your post. I am very interested in purslane as food/dish and finding your stir fry recipe is awesome. I bookmarked this post so I could refer it all the time.

Usha said...

Kim, Purslane is very healthy and tasty green, you can cook it in many ways..this summer I have cooked few more dishes..I will post soon. Thanks for stopping by.

Mugisah said...

it reminded me of my late aunt, she used to make and i loved it .. thnx for the information.

tamarque said...

Love purslane. It grows 'wild' in my garden and at my CSA. While others are picking tomatoes and ground husk cherries I am filling a bag with purslane that no one else uses. I am glad for this recipe with chayote as this is a new veggie for me and was not sure how to use it but this recipe fits the bill. Thanx