HOW TO MAKE WILD EDIBLE TENDER LEAVES PALADE /NIVOL.| |ಅಂಕ್ರ್ಯಾಚೊಂ ನಿವಳ್|KODI PALADE|

This recipe is originated in the villages of coastal Karnataka where these medicinal wild greens available in abundance in the hilly areas covering every house.(no chemicals)
It's a healthy and nutritious curry .
Kodi palade/nivol (nivol with tender green leaves). It’s a curry made using varieties of wild edible tender leaves of plants which are native to us.It has tender Guava leaves,Nerale/jamun/kuntala leaves, Chashew leaves, Kokum leaves, tender leaves of wild Ixora leaves (kepula/podukole)&Chere/ Black varnish tree (bibiyacho in konkani ) leaves (Care must be taken while using this as sap/ secreted fluid of this tree causes serious allergic reaction which result in dermatitis
Here I used only one kind of leaves that is banyan tree tender leaves...its delicious. curry & aroma is really good i cant describe it.It tastes best when eaten fresh, it can be consumed for almost a week if boiled every day and stored in a cool dry place, even without refrigeration.
This is exactly the kind of food I grew up eating .
Please note:Roast all the ingredients only with coconut oil and fry ground masala with ghee..
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