Pea Tendrils with Coconut
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
1/2 pound pea tendrils (about 8 cups chopped, loosely packed)
1/2 cup fresh or frozen grated coconut
2 green cayenne chiles, finely chopped
1/3 to 1/2 cup shallots, finely chopped
1/2 tsp. salt
1/4 tsp. turmeric
Wash the pea tendrils and drain. Gather them into a tight bundle and finely slice crosswise.
Combine with all the other ingredients in a medium heavy pot and mix well. Place over high heat and cook, stirring frequently, for about 1 minute. Then cover tightly and cook for about 3 minutes, until the pea tendrils have wilted and the shallots are tender. Serve on a flat plate.
This makes an easy and welcome green vegetable side with a meal of roast or grilled chicken, curry, and rice.
Recipe by Jeffrey Alford and Naomi Duguid from Mangoes & Curry Leaves: “Culinary Travels Through the Great Subcontinent”.