Sunday, August 19, 2012

Stewed Bok Choy and Potatoes with Caramelised Red Onions

This quick and easy side dish pairs the sweetness of caramelised red onions with pungent hing (asafoetida), to flavour mild and tender baby bok choy and potatoes. It is a great accompaniment to steamed or grilled fish, and equally delicious as a cold, day-old salad.

2 tbsp Vegetable Oil
4 whole Dried Red Chillis
1 tsp Hing (Asafoetida)
1 small Red Onion, thinly sliced
1 lb [700gms] Potatoes, washed and cut lengthwise, skin-on, into 8 pieces each
Salt (to taste)
½ cup Water
1 lb [700 gms] Bok Choy, washed and with the ends of the stalks trimmed off
  1. Heat oil in a large skillet or frying pan over high heat until smoking. Add dried red chillis and stir briskly for about a minute until the chillis start to blacken. 
  2. Lower heat to medium, add hing, and sputter for about a minute. Add red onion and fry for 3–4 mins till well caramelised.
  3. Add potatoes and stir fry for 2–3 mins until lightly golden. Add salt and water, and continue cooking, covered, for another 5 mins, until the potatoes are fork tender. Add bok choy and stir briskly till the leaves are wilted. Turn off heat and let sit for 5 mins before serving.

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