Water Spinach Chili Fry, Sri Lankan Style

(Photo by ulterior epicure/Flickr)

Serves 4.


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


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)