# Dice the
onion, roast with oil, when it turns to pink add veil cubes.
# When the gravy evaporates, add the
tomato paste at first, then grated
tomato. When the
tomato gets cooked add the purslane.
# Cook the purslane for 10 minutes without water addition. Add
rice, hot water, salt and cook over medium heat for 20 minutes.
# Serve hot.
