My first reaction after i saw Bachali aaku,purslane leaves, Mayalu Bhaji was Hurray!!!!! I got it! Also , found in Asian stores as mong toi .Its been a year since I tasted this vegetable.My aunt had this creeper in the backyard so it was a common vegetable in every one’s houshold. I remember it had small purple coloured berry size fruits that this creeper used to give and we as girls would break open that fruit and use it as a lipstick while playing. I have been thinking of contributing to the JFI - WBB Greens hosted by Indira of Mahanandi and here I go.

Ingredients :

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3 Fistfuls of Toor Dal

1 bunch of Bachali aaku

1/2 cup of diced tomatoes

1 marble sized tamarind ball

For the Popu :

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1 teaspoon urad dal

1 teaspoon mustard seeds

1/4 teaspoon asafoetida

3 dry red chillies

4 green chillies

5-6 curry leaves

Wash thoroughly and chop the purslane leaves. Place 3 fistfuls of dal , chopped purslane leaves, 1/2 cup tomatoes, turmeric in the pressure cooker. Also place the marble sized ball in one corner on the leaves in the cooker, else you can add the tamarind extract while doing the popu. Cook until 2-3 whistles and remove once done.

Now , for the popu, heat oil in a skillet, add urad dal,mustard seeds, dry chillies, green chillies, curry leaves, asafoetida in that order. wait until the mustard seeds splutter and add the dal. Add salt and 1/2 teaspoon of re chili powder. Mix well and serve with hot rice and a dollop of ghee.