Hi again, i have a bunch of kulfa leaves and am looking for a recipe to cook them while they are still fresh. Are they versatile and similar to bathua? Do they require any special instructions? Can they be cooked just like bathua in raita or paratha or sabzi? Will appreciate any advice. Thanks!

I googled 'kulfa' and got directed back to this website!

http://www.mamtaskitchen.com/board/showthread.php?thread_id=328

See last entry!

Kulfa is Purslane or Portulaca oleracea. It can be used as spinach or bathua. If I remember correctly, it is slightly sour in taste. It was one of my grandmother?s favourite saags. In her days, it was picked growing wild, but is now cultivated, at least in India.

When searching for some Indian plant/vegetable/fruit, I often go to google.in and search for it?s botanical name. Once I have that, I then search for it on general google for detailas.

portulace- that,s nice. It wasn't lace like though! Esp. while cleaning the leaves. So it has to be made like palak or bathua. I think it will have to go the bathua route then. Thanks mamta and winston. The google search was pretty frustrating as i got mainly weird variants of kulfi ice-cream. Go figure.