Pea Tendrils with Coconut


Adapted by Farmer Dave’s, from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid

Notes: this recipe contains no oil for frying, simply relying on the water that clings to the washed greens.

  • 1 or more bunches pea tendrils
  • 1/4 – 1/2 cup fresh or frozen grated coconut
  • 1 green cayenne chile, finely chopped
  • 1/3 cup shallots, finely chopped
  • 1/4 – 1/2 teaspoon salt
  • 1/4 teaspoon turmeric

Wash the pea tendrils and drain. Add all ingredients to 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.


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