Bok Choy Kootu|How to make

“Kootu” is the traditional South Indian thick stew made with an amalgamation of varied vegetables in a spicy savory aromatic base made of lentils, coconut and black pepper or chilies. This recipe is a twist in using Bok Choy ( Pak Choi) a traditional Asian ingredient, a leafy green from the cabbage family in South Indian cooking.

Bok Choy is often served with Asian flavors of lemon grass, soy sauce , miso or galangal. 

What is Bok Choy?

Bok Choy or Pak Choi is an interesting vegetable popular in East Asian cooking. They come in both large and baby varieties and are mostly classified under the umbrella term ‘Chinese cabbage‘.

Bok Choy is a leafy green from the cabbage family. It is a traditional Asian ingredient, so is often served with Asian flavours such as soy sauce, lemon grass or galangal and miso.

How to Choose Bok Choy

• Leaves should be dark green and vibrant.
• Stalks should be rigid and white ( occasionally green stalks are found).
• Stems should be firm to touch with no limp leaves

How to store Bok Choy

• Cook immediately if you can .
• If you want to store it, place it in a plastic bag gently removing any air in the bag & place it in the refrigerator, lasts for 4-5 days.

Young Bok Choy/Baby Bok Choy is well worth seeking out; the leaves are more tender and can be enjoyed raw in salads or as a garnish. It is an interesting vegetable, with the delicate leaves and firm stalk each offering different textures and aesthetic to a finished dish. Because of this, it should be cooked carefully to ensure that the leaves are beautifully wilted while the stalks retain their refreshing crunch. 

Different ways to cook it

• Stir Fry
• Steam
• Braise
• Soup
• Veg Curries
• Eaten Raw in salad

My preparation involved using them in a South Indian Stew or Kootu.“Kootu” is the traditional South Indian thick stew made with an amalgamation of varied vegetables in a spicy savory aromatic base made of lentils, coconut and black pepper or chilies.

Here in this Bok Choy Kootu, I have used Moong Dhal or Green Lentils,Coconut & Green chilies, along with onion and tomatoes. Try this healthy recipe at home and watch how easy it is to cook Bok Choy with a twist , in Indian flavors

Bok Choy Kootu Recipe

Bok Choy Kootu|How to make

Recipe by Maya Shetty

Course: CABBAGE, FOOD, VEGETARIAN – CURRY PREPARATION, VEGETARIAN DISHES

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Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

284

kcal

Total time

minutes

Ingredients

• 2 2 Baby Bok Choy

• 1/2 Large 1/2 red Onion sliced fine

• 1 1 Tomato cubed

• 1/4 cup 1/4 Moong Dhal (green Lentils)

• 1/2 tsp 1/2 Turmeric powder

• Salt to taste

• 1 tbsp 1 Coconut Oil

• 1 cup 1 Water

• For the masala

• 2 tbsp 2 Shredded coconut fresh or desiccated

• 3 3 -4 Green Chillies

• 1/2 tsp 1/2 Cumin Seeds/Jeera

Directions

• Dry roast the moong dhal in a thick bottomed vessel & set aside for cool.
• Meanwhile chop fine the baby Bok Choy both the stem and the leaves fine, rinse it under cold running water .Set aside.
• In a pressure cooker, add the Moong dhal, chopped bok choy, turmeric powder, water and a little slat to taste & allow it to cook for 3-4 whistles in the cooker.
• Next prepare the masala, add all the ingredients listed and blend it into a fine paste with 1-2 tbsp of water.
• Once the Bok Choy & moong dhal mix is cooked, use the ladle to mash it into a coarse paste.Next add the ground masala paste to it & stir it all together.
• Now in a separate vessel, add some Coconut Oil, when warm add the finely sliced onions & saute them until golden brown.
• Next add the tomatoes to the browned onions & stir them them till they turn soft & mushy. To this now add the mashed dhal, Bok Choy masala mix & stir them together. Allow the mix to cook for another 5 minutes, adding salt if required
• Remove from stove and serve the Bok Choy Kootu with Indian flat breads like Chapati or with hot rice& papad.

Notes

• One can season the ‘Kootu’ with a some mustard seeds & curry leaves heated in coconut oil, but that is totally optional

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Sharing below, links to my published posts on Cabbage and the recipes made using cabbage, for your interest :

• All about cabbage
• How to choose, store and prepare cabbage
• Cabbage Stir fry/Poriyal
• Cabbage Fritters/Pakoda Bhajiya
• Cabbage Upkari/Poriyal
• Thai Spring Rolls
• Bok Choy Kootu

The Bottom Line

Now that you know all about this interesting variation of cabbage, are you going to try cooking Bok Choy Kootu this season?

Making best use of the seasonal produce available each month, not only saves you dollars but also ensures nutritious and healthy meal for you and your family, so why not give it a try?

It’s delicious and tastes great with Indian flat bread or rice.

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