Chicory sauté with coconut
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4
Ingredients
  • 2 tbsp - Oil of your choice. I used coconut oil.
  • 1 full head - Chicory greens
  • ½ cup - freshly grated coconut
  • ½ medium sized red onion
  • 1 sprig curry leaves
  • 4 green chillies
  • ⅛th tsp - pink himalayan salt
  • ⅛th tsp - cumin
  • ⅛th tsp - black mustard seeds
Instructions
  1. Slice onions. Cut chicory to an inch size.
  2. Silt green chillies.
  3. Add oil to a pan. Add mustard seeds.
  4. When mustard seeds splutter, add cumin. Fry till brown.
  5. Now add curry leaves, green chillies and onion. Fry till soft but still a bit crunchy.
  6. Add chicory. Stir every 30 seconds. After second stir, add salt. If you put salt after chicory starts cooking, salt releases water and sauté becomes watery.
  7. Stir in 2 more times. Add coconut. Cook for 1 minute while stirring. Make sure chicory doesn't become soggy.
  8. Serve hot with rice or roti.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/chicory-saute-with-coconut/