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Spiced Drumstick Leaves

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Murungai-keerai in Tamil, carotene-rich drumstick leaves make a great stir-fry.

Ingredients

1 small onion, finely chopped
1 teaspoon ground turmeric
1 teaspoon salt
juice of 1 lime
4 tablespoons grated coconut
or desiccated coconut
125 g/4 oz drumstick leaves,
washed, shaken dry and stripped off the stems

Directions

Put all ingredients except leaves into a saucepan with 3 tablespoons water, cover and simmer until onion is soft. Add leaves and toss. Cook uncovered, to preserve their green color, for about 10 minutes or until most of the liquid has evaporated.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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