The flowers and leaves of the Sesbania Grandiflora, aka Hummingbird tree, are edible. The leaves are very nutritious and are said to have a lot of health benefits. The taste of the leaves are a bit bitter, but in combination with the right herbs and coconut you can make this delicious stir fried dish. More information about the hummingbird tree, the edible flowers, leaves and pots can be found here.
STIR FRIED SESBANIA GRANDIFLORA LEAVES
Prep Time: 10 minutes - Cook Time: 12 minutes - Total Time: 22 minutes Makes: 1 plate (2 to 4 portions)
INGREDIENTS
300 gram fresh young Sesbania leaves
4 tablespoons coconut milk
Salt to taste
5 cloves garlic
1 medium onion
1 teaspoon Turmeric
1 teaspoon mustard seeds (or mustard if you don't have seeds)
1 tablespoon fresh coriander leaves
1 dried red chili
1 tablespoon coconut oil
EQUIPMENT
wok or pan
PREPARATION
Separate the leaves.
Wash them
Finely chop the garlic, onion and coriander leaves
Make your own coconut milk
METHOD
Heat the pan on medium heat
Add oil.
Add mustard (seeds).
Add garlic and onion.
Stir-fry till the mix turns golden brown.
Add salt, turmeric, and coriander leaves.
Mix for 1 – 2 minsuts
Add coconutmilk and Sesbania leaves
Mix well and put the heat on low.
Cover and let the mix cook for another 10 minutes or until the leaves are wilted
Serve with steamed brown rice.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!