Home › Vegetables

Water Spinach Chili Fry, Sri Lankan Style

Share

(Photo by ulterior epicure/Flickr)
enlarge image

(Photo by ulterior epicure/Flickr)

Leafy water spinach cooked in a mix of spices and curry leaves.

Serves 4.

Ingredients

500 g/1 lb water spinach
2 tablespoons oil
sprig of fresh curry leaves
1 medium onion, finely chopped
2 teaspoons dry chilli flakes
1 teaspoon salt

Directions

Wash water spinach well, shake dry and break into bite-sized pieces, using only the leaves and tender tips of stems for this dish. Heat oil and fry curry leaves and onions until onions are soft and turning brown. Add dried chilli, salt and the prepared water spinach. Toss over medium heat for about 5 minutes. Serve as an accompaniment to rice.


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

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.