Mixed leaf stir fry


Mixed leaf stirfry

Mixed leaf stirfry is very nutritious side dish for rice, chappathi  and biriyani. Here I have used pumpkin leaves, moringa leaves and thazhuthama leaves. (Scientific name: Boerhavia diffusa)  






5 pumpkin leaves

A handful of thazhuthama leaves

1 cup of moringa leaves

5 small green chillies

Salt to taste

1 teaspoon of mustard leaves

1teaspoon rice bran oil

1 sprig curry leaf

2 garlic pods

2 shallots

A pinch of turmeric powder


  • Wash all the leaves. Tear each pumpkin leaves into 3 or 4 pieces and then cut it into small pieces.
  • Remove thazhuthama leaves from its stem.Cut the leaves into small pieces.
  • Separate the moringa leaflets. Do not cut them.
  • Remove the scales of shallots and garlic.
  • Wash shallots, garlic and green chilli. Put them ina mixi jar and minse them.
  • Keep a pan on the flame, add ricebran oil.
  • When the oil is hot add mustard seeds. Let it pop in the oil.
  • Add curry leaves and the mixture of shallots, garlic and chilli and stir for 3 minutes.
  • Add all the leaves.
  • Add salt and turmeric powder and stir well.
  • Sprinkle enough water. Close it with a lid.
  • Stir after 3 minutes. If it is not cooked properly, sprinkle some more water and close it with the lid. Cook for some time.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s