|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.
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.