Bok choy are slightly bitter chinese greens. Using them with Indian spices is uncommon but the way this has been combined, it is a delight to eat.

Taken from: http://malayali.me/veg-recipes/bok-choy-thoran-stir-fried-bok-choy-with-coconut

Ingredients :
Chinese Bok Choy – 4 clusters
Sliced Shallots (Kunjulli/Pearl Onions) – 1/2 cup
Grated Coconut – 3/4 cup
Crushed/Finely Chopped Garlic – 3 or 4 cloves
Slit Indian Green Chillies – 3 or 4
Turmeric – 1/4 tsp
Salt – to taste
Coconut Oil – 1.5 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – A sprig

Method :
Wash the bok choy clusters thoroughly. Trim the base of each cluster and chop the leaves and stem into small pieces.
Mix together coconut, turmeric powder, shallots, garlic and green chillies using hands or you can coarsely grind everything in a mixie.
Heat 1.5 tbsp coconut oil in a non stick pan and splutter mustard seeds. Add curry leaves and saute for a minute.
Add the coconut mixture and saute for 2 minutes.
Next add the chopped bok choy to the pan and stir fry for a minute. Add more salt if needed.
Cover the pan and cook on medium-low heat for 5-6 minutes, stirring occasionally. The vegetable will begin letting out water.
Remove the lid and stir fry for another 4-5 minutes on medium-high heat so that the water evaporates. Once cooked, the stems should be tender. Serve with rice.