"When is something classified as foreign ?". That is a question that has been on my mind for the last few days. Why are we hesitant or scared to accept something that has been branded 'foreign' ? Is it because we are unaware of its characteristics/benefits or is it because we think that it might end up corrupting our indigenous ways. But haven't many of these so called foreign things, become a part of our life over a period of time. So when does foreign stop being foreign ? I think that happens when it has been accepted and assimilated ( with a tweak ofcourse ) into our culture in such a way that it becomes difficult to filter it out.
For example, take the Bok Choy. It is chinese cabbage and lot of folks are not aware of it or prefer to cook it in a style that is more appealing to the Chinese or the Europeans. No wonder folks are hesitant to put it on their regular menu. But it is one wonder vegetable which is nutrient dense while being low in fat. Enough reason to consume it regularly. That inspired me to cook it in the way most greens are cooked in Odisha, i.e., with split moong dal. And it turned out to be delicious. I can also vouch that my son who will grow up eating this yummy dish will not consider Bok Choy as a foreign vegetable.
Read on for the recipe -
Preparation Time - 15 mins
Ingredients -
Ingredients -
Preparation - Remove the outermost leaves and cut off the end/stem (not too much but abt 1 cm ).
Wash with loads of water to rinse off any dirt and insects. Drain and then chop into small bits.
Crush the garlic flakes.
Dry roast the moong dal till it gives off a mild fragrance.
Cooking - Wash and cook the dal with 1 1/2 - 2 cup water for 1 whistle. Keep aside till steam escapes.
Heat the oil in a pan. Once hot, throw in the mustard seeds and broken red chili.
Then add the garlic and allow it to brown slightly.
Now add the chopped bok choy, stir fry on high for 2 mins and then pour the cooked dal over it.
Let it simmer for 5-6 mins or till the bok choy is cooked yet firm.
For example, take the Bok Choy. It is chinese cabbage and lot of folks are not aware of it or prefer to cook it in a style that is more appealing to the Chinese or the Europeans. No wonder folks are hesitant to put it on their regular menu. But it is one wonder vegetable which is nutrient dense while being low in fat. Enough reason to consume it regularly. That inspired me to cook it in the way most greens are cooked in Odisha, i.e., with split moong dal. And it turned out to be delicious. I can also vouch that my son who will grow up eating this yummy dish will not consider Bok Choy as a foreign vegetable.
Read on for the recipe -
Preparation Time - 15 mins
Ingredients -
Ingredients -
- 2 heads of Bok choy
- 1 cup split moong dal
- 7-8 garlic flakes
- 1/2 tsp mustard seeds
- 1 1/2 tsp oil
- 2 dry red chilis
- salt to taste
Preparation - Remove the outermost leaves and cut off the end/stem (not too much but abt 1 cm ).
Wash with loads of water to rinse off any dirt and insects. Drain and then chop into small bits.
Crush the garlic flakes.
Dry roast the moong dal till it gives off a mild fragrance.
Cooking - Wash and cook the dal with 1 1/2 - 2 cup water for 1 whistle. Keep aside till steam escapes.
Heat the oil in a pan. Once hot, throw in the mustard seeds and broken red chili.
Then add the garlic and allow it to brown slightly.
Now add the chopped bok choy, stir fry on high for 2 mins and then pour the cooked dal over it.
Let it simmer for 5-6 mins or till the bok choy is cooked yet firm.
Serve hot with rice or rotis ,
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