By the end of every week, there is always some left over lettuce florets in my fridge. While wondering how to use them, I decided to try this recipe. It is a quick and easy recipe and can be cooked in 10 minutes time. Just like any other leafy veggie, be careful on the amount of salt you add to this stir fry.
Now, let’s get started…..
Ingredients
- 2 cups Lettuce, chopped
- 1 clove Garlic, chopped
- 2 Green Chillies, slit
- 1 cup Coconut, grated
- 1 ½ Coconut Oil
- ½ tsp. Mustard Seeds
- ¼ tsp. Turmeric powder
- Curry Leaves, a sprig
- Salt, to taste
Method
- Wash the lettuce thoroughly. Trim the base of each cluster and separate the leaves. Chop the leaves and stem into small pieces.
- Heat the coconut oil in a non-stick pan and splutter mustard seeds.
- Sauté the onions, curry leaves, garlic and green chilies on medium heat until the onions turn translucent.
- Next, add the chopped lettuce to the pan along with salt as per your requirement. Do not add more salt as the leaves on cooking reduce in quantity. Sauté for another five minutes till the water evaporates.
- Add the coconut mixture to the pan along with turmeric powder.
- Increase heat to medium-high and sauté for 3-4 more minutes so that the water evaporates.
- Once cooked, the stems should be tender. Serve lettuce thoran with rice.