Ingredients with Measurements:
- 1 pound Sesbania leaves, washed and chopped
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 tomato, chopped
- 1 tablespoon lemon juice
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the cumin seeds and mustard seeds and cook for 1 minute until they start to pop.
3. Add the turmeric powder, red chili powder, and salt and stir for 30 seconds.
4. Add the ginger, garlic, onion, and tomato and cook for 5 minutes until the onion is translucent.
5. Add the Sesbania leaves and stir-fry for 5-7 minutes until the leaves are wilted and tender.
6. Add the lemon juice and stir to combine.
7. Serve hot.
15-20 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 10g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Sesbania leaves can be substituted with spinach or kale.
- Vegetable oil can be substituted with any neutral oil.
- Cumin seeds and mustard seeds can be substituted with any whole spices.
Variations:
- Add diced potatoes or sweet potatoes for a heartier dish.
- Add diced chicken or tofu for a protein boost.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Make sure to wash the Sesbania leaves thoroughly to remove any dirt or debris.
- Use a large skillet to prevent overcrowding and ensure even cooking.
- Adjust the spice level to your preference by adding more or less red chili powder.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Sesbania stir-fry in a large bowl or on a platter.
- Garnish with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
Pairings:
- Serve with steamed rice or quinoa.
- Pair with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Quinoa
- Roasted vegetables
- Simple salad
Troubleshooting advice:
- If the Sesbania leaves are too tough, cook them for a few minutes longer until they are tender.
- If the dish is too spicy, add a dollop of plain yogurt or sour cream to cool it down.
Food safety advice:
- Make sure to wash the Sesbania leaves thoroughly to remove any dirt or debris.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
- Sesbania is a tropical plant that is commonly used in Indian and Southeast Asian cuisine.
Flavor profiles:
- The Sesbania leaves have a slightly bitter and earthy flavor that pairs well with spicy and tangy flavors.
Serving suggestions:
- Serve the Sesbania stir-fry as a main dish or as a side dish.
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