Kohlrabi Leaf Mallun ( Roasted Kohlrabi , Sri lankan Style)

As promised I have the remaining half of the kohlrabi, the leaves!!  Some people like to throw away the holey leaves but one thing I learnt from my  Malaysian landlady during my study days, was you put the cut leaves in salted water for a while, all the dirt and residue or whatever is lurking will be washed off.  So unless its really badly damaged I still use them, instead of throwing them away.
The leaves of the kohlrabi were delicious and I love the way the Sri Lankans roast leafy vegetables in  a pan , along with fresh coconut, and chillies. Its a dish that has been stamped in my mind ever since I ate it at a Sri Lankan home somewhere in 1986.  Believe me, I was a 7-year-old picky eater then, so it must have been very delicious for me to remember it still. But then again even my little 5-year-old fussy one loves Sri lankan food.

Recipe : Kohlrabi Leaf Mallun. 

Leaves of Kohlrabi bulb, finely chopped
1 tsp fried tuna ( the coarse ground type) or as Sri Lankans call it Maldive fish.
1 onion, sliced
1 cup freshly  grated coconut
2 green or red chillies, slit in half
10 curry leaves
1 clove
1/2 tsp turmeric powder
1/2 tsp mustard seeds
2 tbsp oil, I used corn oil.
Juice of half lime
salt


In a bowl, mix onions, coconut, leaves, garlic,  dried tuna bits ( I prefer to pulse the dried tuna flakes or you can use the already coarse ground ones sold in shops in Maldives ) turmeric, chillies and curry leaves, set aside.

Heat a wok or large frying pan, add the mustard seeds and then once they start to pop add the mixed ingredients immediately, Stir fry till you get the aroma of all the spices and the toasty coconut is released, add salt and give a little taste.  Do not be tempted to add water, no water is needed.  Squeeze lime juice and serve with rice and a curry. Enjoy!