kurinja stir-fry

kurinja stir-fry

Complexity: 2

Ingredients:

  • 1 bunch of kurinja leaves, washed and trimmed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of ginger, minced
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of chilli powder (optional)
  • 1/4 cup of water
  • Salt to taste
  • Oil for cooking

Instructions:

  1. Heat the oil in a large skillet or wok over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and ginger and cook for another minute.
  4. Add the turmeric powder, chili powder (if using), and kurinja leaves.
  5. Stir to combine and cook for 2-3 minutes, or until the kurinja leaves are wilted.
  6. Add the water and salt to taste.
  7. Reduce the heat to low and simmer for 5 minutes, or until the kurinja leaves are cooked through.
  8. Serve hot with rice or naan bread.

Tips:

  • If you are using dried kurinja leaves, soak them in water for 30 minutes before cooking.
  • You can also add other vegetables to this stir-fry, such as bell peppers, carrots, or potatoes.
  • For a richer flavor, add a splash of coconut milk or cream to the stir-fry.
  • Serve the stir-fry with a side of yogurt or raita to help cool the heat.

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