TENDER SHOOTS AND FLOWERS THOREN
Clean the tender shoots in running cool water and set aside to drain all the excess water.
Meanwhile chop onions and shallots to fine cubes. Crush together garlic and green chilies.
Chop the tender shoots/flowers mix to fine long strands.
Heat a tava, add coconut oil, add mustard seeds and cumin seeds, and let it sputter. Add curry leaves, followed by crushed garlic, green chilies, turmeric powder and the cubed onion/shallots mix. Saut till its golden brown and soft.
Then add the chopped shoots and shredded coconut, saut on medium heat for few minutes.
Cover and cook on low flame for another few minutes till it is done. Serve hot with rice.
Ingredients
- A large handful bunch of tender shoots mix of
- Payaru (long beans)
- Koval (ivy gourd)
- Thazhuthama (hogweed/punarnava)
- Mullu murikku (a variety of Indian coral tree)
- Pumpkin, including flowers
- Shredded coconut-½ coconut
- Onions – 2
- Shallots – few
- Garlic – few cloves
- Green chilli/bird eye chillies – 4 to 6 as per your requirement
- Turmeric powder -½ teaspoon
- Cumin seeds -¼ teaspoon
- Mustard seeds-½ teaspoon
- Curry leaves- few strands
- Salt to taste
- Oil (coconut oil, preferred) -1 tablespoon
Instructions
Clean the tender shoots in running cool water and set aside to drain all the excess water.
Meanwhile chop onions and shallots to fine cubes. Crush together garlic and green chilies.
Chop the tender shoots/flowers mix to fine long strands.
Heat a tava, add coconut oil, add mustard seeds and cumin seeds, and let it sputter. Add curry leaves, followed by crushed garlic, green chilies, turmeric powder and the cubed onion/shallots mix. Saute till its golden brown and soft.
Then add the chopped shoots and shredded coconut, saute on medium heat for few minutes.
Cover and cook on low flame for another few minutes till it is done. Serve hot with rice.
