Turn on to a plate to cool, then sprinkle over the vegetables. Serve as an accompaniment to rice and curry. If rhubarb stalks are used cut them into short lengths and boil then strain and use the Liquid combined with spinach or other green leaves. 1 onion, finely sliced lengthways 2 cloves garlic, crushed teaspoon ground turmeric 2 or 3 green tomatoes, chopped 1 cup torn spinach or other greens 4-6 cups fish stock or boiling water salt to taste Directions Heat oil in a saucepan and when very hot fry the onion, garlic and turmeric, stirring for 30 seconds. Add the tomatoes and spinach, stir well, then add the stock or water and bring to the boil.
Simmer vegetables are tender.
Taste and add salt as necessary. Serve with rice. Pakistan Philippines Singapore Sri Lanka Thailand Tibet Vietnam 1999-2000 AsiaRecipe.