My friend Latha Jayaprakash sent me this recipe when she saw the peel and stem recipes here.
Latha is my "senior friend" who has much knowledge in various subjects including homeopathy, beauty care etc. She owns a beautiful blog too. Please check her blog, you can find many helping articles there regarding beauty care.
Whenever I cook noodles my son would request me to make it without "orange and green things"... :) My daughter remains silent, but after completing the meal there would be a pile of carrots and beans in her plate. They love only few veggies like cauliflower,brinjals etc. Recently I found they like broccoli very much, my little boy asks now, give me the "the tree-like vegetable" ma please... :) This curry , I prepared using the broccoli and spinach stems. Latha suggested to make it with one vegetable at a time.
Vegetables - 1 cup chopped
grated coconut - 1 1/2 cups
red chillies 4 or 5 or as per taste
tamarind, shredded into small pieces - 1/2 to 1 tsp as desired
Roasted and powdered fenugreek seeds - 1 tsp
Turmeric powder and salt as needed
How to preapare
Cut the vegetables in to small pieces and cook them in a little water with turmeric and salt.
Grind coconut, red chillies, tamarind ( valan puli not kodum puli ) to a nice smooth paste.
Roast and powder fenugreek seeds. Mix them all together with a little water into a thick paste
add to the boiling vegetables.
Remove from fire when the curry turns frothy.
heat coconut oil, add curry leaves some chopped small onion, brown and pour over the curry.