Inspired by a recipe from Indian Recipes BlogspotThe original version of thisrecipe is made with chayote, a squash-like vegetable. Zucchini has beensubstituted because it’s easier to find. This stir fry is great as a side dishor a sandwich filling or dip.
1bunchpurslane, leaves and stems separated (about 3 cups chopped)
1largezucchini,cut into ½ inch cubes (about 1 ½ cups)
3ozextra-firm tofu, cut into ½ inch cubes
1mediumonion, finely chopped
2-3green chillies,finely chopped
8-10clovesfresh garlic, sliced lengthwise
1 1/2 tsptumeric
1 TBSvegetable oil
Instructions
Trim the roots off the purslane and wash thoroughly under running water, then pat dry. Chop stems and leaves separately.
Peel the zucchini if you wish (otherwise, just wash it) and cut into ½ inch cubes. Place the cubes in a medium size saucepan filled with water. Boil for 6-7 minutes over high heat. Do not add salt. Drain and set aside.
Heat 1 TBS oil in the saucepan. Add the chopped onions and sauté over medium heat for 6-7 minutes, stirring often. Add sliced garlic and chopped green chilies and sauté for one minute.
Now add the chopped purslane stems and sauté for3-4 minutes. Add the chopped purslane leaves along with 2-3 pinches of salt,and the turmeric. Mix well and continue to sauté for 2 minutes
Add the boiled zucchini pieces and mix well. Let cook for 2-3 minutes. Lastly, add tofu cubes. Mix slowly with a large spoon. Adjust the salt if needed and continue to cook for 3-4 minutes. Serve hot.