Thursday, August 5, 2010

Vegetable and Spinach Varuval

Sri Lankan cooking method applied to western and Chinese vegetables to make a healthy colourful stir fried dish for rice.

Serves 2-3
100g cabbage thinly sliced
1 carrot cut into thin strips
2 fresh red chillis sliced
2 tbsp shredded coconut
1 onion chopped
1 tsp chilli flakes
Salt to taste
1 bundle Chinese spinach leaves / Amaranth cleaned
2 tbsp oil

Heat oil in a pan, add shredded coconut, onion, and chilli flakes sauté till shredded coconut turns to golden brown.

To the same pan add cabbage sauté for 2-3 minutes. Later add carrot, red chilli, and salt stir well.

Blanch Chinese spinach leaves, by boiling water in a sauce pan when water is boiling add Chinese spinach leaves and salt, leave it for a minute, drain and wash with cold water.

Add blanched spinach leaves to stir fried vegetables mix well, serve with rice of your choice.

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