So you read how purslane is more nutritious than the spinach greens . Omega-3 fatty acids are no mean nutrients , we need loads of them . And see what yummy way to include some OMG-3s ... you don't need to go nuts ...or seeds for that matter :)
This variety of the purslane is a bit more sour in taste , did I mention that the wild one has a bit of tartness as well . This one ,being a thick stemmed herb , gets little slimy on cooking . Not the yucky slimy but just as much as tomatoes . So I though of making a mushy stir fry with tomatoes which turns up almost like a pasta sauce . To tell you a secret , I spread it over my pizza and it was great... isn't that a discovery ...nonia saag goes the pizza way...
purslane greens with all the pink soft stems 250 gm
tomatoes 150 gm
one onion medium sized
garlic cloves 4-5 nos.
whole dry red chillies ,broken 3-4 nos.
mustard oil (or any other as per choice) 1 tbsp
Wash and drain the greens , chop in small bits by holding a bunch together over the chopping board . Chop the garlic , onions and tomatoes too ....any which way you like.
Heat mustard oil in a pan , add the garlic and let it get pinkish brown. Add the red chillies and the chopped onions .
Add the chopped purslane as soon as the onions get translucent and soft , add salt and keep cooking on low flame. It will release some water and get limp , add the tomatoes and keep cooking till everything is sauce like and homogenized..