Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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¼ |
lb | curry pods | sliced |
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1 |
tbsp | onion | sliced |
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1 |
tbsp | green chilies | chopped |
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1 |
tsp | curry powder | |
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¼ |
cup | thin coconut milk | |
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½ |
cup | thick coconut milk | |
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1 |
tbsp | oil | |
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¼ |
tsp | mustard seed | |
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¼ |
tsp | turmeric | |
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curry leaves and rumpe/pandan leaves |
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Recipe Instructions:
- Heat oil and sauté mustard seed, curry leaves, rumpe leaves and onion
- Add winged bean and the rest of the ingredients except the thick coconut milk
- Cover the pan and cook till tender
- Add thick milk, simmer for 5 minutes and remove from heat.