Thursday, November 7, 2013

Kohila Dalu/ Tender Leaves of Lasia Spinosa Curry

Kohila Dalu/ Tender Leaves of Lasia Spinosa Curry
Kohila Dalu 500 grs -
(Break the leaves and tender parts of the stems)
1 Bombay Onion (Finely cut)
½ tsp. Turmeric powder
½ tsp. Chilli Powder
½ tsp. Mustard seeds
½ tsp. Fenugreek seeds
¼ tsp. pepper powder
2 Cloves Garlic (finely cut)
2 tbs. Oil
2 Small green chillies (finely cut)
½ cup of Coconut milk
1 Sprig of Curry Leaves Karapincha and Salt to taste.

Wash the Kohila Dalu and squeezed the water out. In a pan or wok heat the
oil and add all the ingredients except for the coconut milk. Stir-fry them in
a medium fire for about 2 minutes. Then add the washed kohila dalu into the
pan and let it cook it for about 5 minutes.
Once the kohila dalu  is cooked add the milk and cook for a further 5 minutes.
Stir well and take the pan off the stove and serve onto a glass dish.
Serve with rice.

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