250 g/8 oz sesbania leaves
1 onion or 3 shallots, finely chopped
3 fresh chillies, seeded and sliced
75 g/21/2 oz/1 cup freshly grated coconut
1/2 teaspoon ground turmeric
3 tablespoons water
1 teaspoon salt or to taste
Wash the leaves while still on their stems, and shake well to get rid of the water. Strip leaves from tougher stems and compress into a bundle, then shred finely. Mix with shallots, chillies, coconut and turmeric in a pan, add water, cover and cook on low heat for 5 minutes or until leaves are soft. Add salt to taste and serve as an accompaniment to rice and curry.
Note: Another method is to heat about two teaspoons of oil, and fry the onions and chillies first. Add turmeric, coconut, shredded leaves and water and cook, stirring, until leaves are soft and liquid evaporated.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)