Bird’s eye chili leaf curry


*Bird’s eye chili leaves – 1 cup.
*Grated coconut – 1 cup.
*Shallots – 10 nos.
*Dried chilies – 6 nos.
*Turmeric powder – 1/2 teaspoon.
*Cumin – 1 teaspoon.
*Coconut oil – 1 tablespoon.
*Mustard – 1/2 teaspoon.

1 Make a paste of shallots, grated coconut, turmeric powder, dried chilies, garlic, and cumin.
2 Cut the leaves into small pieces.
3 Slice shallots and dried chilies for seasoning.
4 Heat a pan, splutter mustard seeds. Saute in shallots and dried chilies.
5 Saute in the leaves.
6 When the leaves are cooked, add in the paste with little water and salt. When the gravy starts to thicken remove it from the flame.

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