Bok Choy in coconut gravy

I was addicted to Bok choy for sometime. She used to find her way to our dining table in stews, soups, stir fries, you name it, and you can find traces of bok choy in some dish or other. My husband doesn't share the same love, but he makes it a point to pick a bunch or two whenever he sees it fresh.  So we were on a mission - "finish off bok choy" as we hoarded some. This recipe was completely swapped from Mom as it was her idea to use it Kerala style and boy! I was surprised to see how well bok choy mingled with coconut. Try and see .... you will love it.

Ingredients

Bok Choy - 1 bunch

Toor dal - 1/2 cup

Tomato - 1 big

Onion - 1 medium

Green chillies - 3 nos

To grind

Grated coconut - 1/2 cup

Pearl onions - 3 nos

Garlic - 2 cloves

Red Chilli powder - 1/2 tsp

For tempering

Mustard seeds - 1/2 tsp

Pearl onions - 5 nos

Dry red chillies - 2 nos

Curry leaves

Directions

Pressure cook toor dal, tomato, onion, green chillies, and turmeric powder for 2-3 whistles. When the pressure releases, open the cooker. Chop off the firm stalks of bok choy. Add bok choy and allow the steam to pass through it. Immediately add the ground paste shown above (To grind). When it starts to boil, switch off the stove. 

Heat oil in a pan, crackle mustard seeds. Add curry leaves, pearl onions, and dry chillies. Pour this to the above curry cooked in the pressure cooker.