Edible Leaves Curry Recipe
This may not sound especially inviting, but in a pinch one might want to
try it. The Hindus make curries from many things that we would throw
away. Turnip tops, beet tops, radish tops, the young and tender leaves
of many jungle plants, also the leaves of many trees; all these are used
in making excellent curries. Dandelion greens, spinach, Swiss chard, may
all be used in the same way. Prepare the onion and curry powder in the
usual way; then add the greens. It is a good plan to add a few potatoes
to give body to the curry. Use very little water in cooking. Serve with
puris or chupatties. (Nos. 69, 71).
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