It’s a wonderful vegetarian side dish that is both tender and appetizing with the simple flavors of garlic, salt, pepper flakes and vinegar. I made sautéed bok choy as a side dish for yesterday’s lunch since I had done a thali.
Are you wondering what a thali is? A thali is a large round platter that holds an assortment of dishes (courses). The dishes are typically served in smaller containers called “katoris” arranged in a circular fashion on the thali. It is generally made of steel or copper however people nowadays prefer to use ceramic or finer quality porcelain plates and bowls in home. The assortment of dishes touch on all six flavors embraced in Indian culinary philosophy: salty, sweet, bitter, sour, astringent and spicy for optimum health and nutrition.
Thali is in fact a well-balanced meal according to the dietary pyramid with carbohydrates from roti (flatbread) or rice; fiber, vitamins and minerals from salad and sautéed vegetables; protein from lentil based stews, meat, chicken, fish or seafood; calcium and probiotics from yogurt; other nutrients from pickle and chutney, and a sweet dish to satiate our senses.
Thali also signifies a particular style and type of food served in restaurants. When you order thali, you’ll get a neatly arranged steel or copper thali, containing multiple bowls loaded with sides and snacks to mains and dessert, making it a wholesome experience. Each region of India has its own version of Thali. And to this day, it’s how food is served in community kitchens of temples.
The Thali components differ based on the occasion. The dishes that graced our table on the thali were: homestyle chicken curry, sabut daal mix ( a mixture of three pulses ) gajar ka halwa (carrot pudding cooked in milk), chili garlic chutney, peas pulao, jowar roti ( a gluten free flatbread made with sorghum flour), chili pickle, salad and lassi (savory yogurt drink). It’s a balanced diet where variety is at its best.
Each taste in a thali feeds our mind, body and senses in a unique way. While Bitter taste is often not appealing alone, it stimulates the appetite and helps bring out the flavor of the other tastes. It is a powerful detoxifying agent, and has antibiotic, anti-parasitic, and antiseptic qualities. Sautéed Bok choy and the use of spices took care of the the bitter taste in our meal.
Dark leafy greens and vegetables (like zucchini, cabbage and eggplant), herbs and spices (like turmeric, fenugreek, and dandelion root), coffee, tea, and certain fruits (such as grapefruits, olives, and bitter melon) are some of the common sources of bitter foods.
Ingredients
- 680 gm baby bok choy
- Salt to taste
- 1 tbsp garlic, chopped
- 1 tsp red pepper flakes
- 2 tsp GF rice vinegar
- 1 tbsp olive oil
Instructions
- Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner or on a kitchen towel.
- Cut the stalks into 1/4 " slices and the leaves into 1".
- Heat olive oil on medium heat in a large saute? pan (not nonstick).
- Add garlic. Cook until fragrant and just begin to brown.
- Turn the heat to high, add bok choy stalks and cook, stirring with a fork, for 2 minutes or until slightly soft.
- Next add leaves and the rice vinegar. Cook 2 minutes more, stirring with fork, until beginning to wilt.
- Season with salt, sprinkle red pepper flakes and serve.
Jennifer
Very similar to something we get here in the tropics. 🙂
angiesrecipes
Bok Choy is one of my top favourite veggies! I usually stirfry them with garlic in lots of ghee 🙂 Super yummy!
Jeff the Chef
Nine years! That’s a good, long time. Thanks for reposting this. It looks very good.
Emma - Bake Then Eat
What a wonderful dish this is, I adore bok choy. Perfect side dish.
sherry
your platter looks very nutritious and interesting. bok choy is very good for you, and i’m sure this is tasty.
mae
I’m very skeptical about the concept of “detoxifying.” I think there’s a lot of non-science in some of the claims that people make, and it’s creating a lot of anxiety where people should be relaxing and just enjoying their food. Sure, some people have real problems with certain chemicals, but most are just being hyped. Your food looks delicious — isn’t that enough?
best… mae at maefood.blogspot.com
Balvinder
Hi Mae,
I too am not in favor of ‘detox’ DIETS but I do believe in the Principles and Philosophy of Ayurveda. It stresses on eating plenty of veggies—especially green leafy vegetables, herbs and spices that help our body to naturally detoxify.
Thanks for your honest opinion. I really appreciate it.
Balvinder
John / Kitchen Riffs
If I’m in an Indian restaurant that’s new to me, and they have a Thali offering on the menu, I always order it. Always. Such a great way to eat. This bok choy is a wonderful dish, too. I sometimes do something quite similar. Thanks.
evi erlinda
This recipe and the thali have never expired!
Baby bok choy looks beautiful green and tasty!
Laura
I love cooking Bok Choy Balvinder, and this recipe sounds delicious! I agree, bitter foods are good for so many reasons, not the least that they make every other flavor a bit stronger in comparison!
Juliana
This is the way I love to cook bok choy…simple and so delicious! And thanks for teaching me about Thali.
Have a wonderful week Balvinder!