Brahmi Leaves Curry (Konkani Ekpanna/Ankre Tamboli)
December 5, 2015 Posted by Shweta Shanbhag
Tamboli is a simple chutney like curry that we Konkanis make. Mostly requiring very little heating, tamboli is a quick and easy fix for eating with rice. For me, tamboli is the ultimate comfort food and I cook it when I want to eat a simple meal.
Brahmi leaves or Ekpaan as we call it in Konkani, is a tasty herb that grows along the ground. My mom grows it in her balcony and brought some fresh leaves when she was here. The leaves grow in abundance in the rainy season. The leaves can be stored in the refrigerator for about a week. I have read that watercress can be used as a substitute for brahmi but havent tried it personally.
This is a dish that tastes really fresh and requires minimal cooking. So next time you see brahmi leaves anywhere, do try this one – I am sure you are not going to be disappointed.
Here is my Brahmi Leaves Curry (Konkani Ekpanna/Ankre Tamboli) recipe
1 cup Brahmi leaves
4 green chillies
1/2 cup freshly grated coconut
1 tsp cumin seeds
5-6 black pepper
Tamarind – 1 small marble sized piece
- Heat 1 tsp ghee (or coconut oil) in a small pan and add the cumin seeds and pepper. Fry it for a minute.
- Add green chillies and the Brahmi leaves to the pan and saute them till the leaves wilt like in this picture. Remove the pan from heat and let it cool.
- Grind the above mixture with the grated coconut, tamarind and little water till you get a chutney like texture. You can grind it smoother and add more water if you like it that way.
- Add salt according to taste and serve with rice. The tamboli is not heated once it is ready.