October 2, 2006

Thuti Akku kura Curry

This is one of my favorite leafy vegetable. I was excited and surprised to see it in the Chinese store. It is used in most eastern and southern Asian cuisines. Typically it has a Long hollow stems, long broad leaf. It is grown in water. It is also know as water spinach, in Chinese On Choy, Ong Choy and in Telugu (India) Thuti Akkukura.

This is a very simple and easy to cook. Separate the leaves and tender stems from the stems. Wash the leaves and drain the water. Chop the leaves.
Ingredients to cook: One onion finely chopped, 6 Tbs oil, about 8 red chillis, 1/2 tsp mustard seeds, cumin/jeera seeds/ urad dal. 1/4 tsp turmeric, Salt to taste. Optional to add some whole garlic pods.
In a wide pan add the oil, when it is warm add the seasoning. When it splutters, add the chopped onions and garlic and turmeric.Fry till it is golden brown in color. Now add the chopped leaves. Add a little salt, Mix it well. Close the lid for couple of minutes. The leaves get cooked and reduce it to half of the quantity. When the leaves are completely cook and if there is some water left, remove the lid and keep it open. Adjust the taste. Let it fry for sometime. Serve with rice or roti.