Ingredients
1 bunch leafy vegetables*
1 tsp black mustard seed
Handful curry leaves
1 tsp turmeric
Pinch of salt
Green chilli, finely chopped
1 cup grated fresh coconut**
1 tbsp fine ground Maldive fish (optional)
Oil
Directions
Wash the leaves and shred them finely.
Heat a little oil in a wok or frying pan, add mustard seeds and fry till they begin to pop. Wok or pan should be big enough to hold all the shredded leaf.
Add the curry leaves, turmeric, salt and Maldive fish if being used, stirring all the time to prevent the leaves burning.
Immediately add the leafy vegetables and stir rapidly.
When the leaves have darkened and become limp, add the green chilli and coconut and stir through for 1 or 2 minutes at the most.
Take the mallung off the stove and serve.
*Spinach, silver beet, chicory, chrysanthemum, beetroot leaves, turnip greens etc. Mix two or three if you like – say, something mild like spinach with something peppery like mustard or turnip greens.
Note:
Grate your own, or look for frozen packets in the specialty shops mentioned on this website.
November 24th, 2008 at 1:55 am
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