Ri Maasa Kohila Bud 600g

Kohila leaves and rhizomes are used as a vegetable in local Sri Lakan cuisine. It is also traditionally used as an herbal medicine for its high amount of antioxidant and dietary fiber content. KOHILA ALA CURRY INGREDIENTS • Kohila tubers – 500 g • Fenugreek seeds – 2 teaspoons • Green chili- 5 capsules • Maldive fish powder – 2 teaspoons • Garlic –  3 bulbs • Pandan • Onion –  10 bulbs • Small amount of turmeric powder • Small amount of coconut milk • Salt PREPARATION • Clean and slice Kohila tubers thinly • Add chili powder, fenugreek seeds, garlic, onion, pandan, turmeric powder, maldive fish powder and salt to taste into a pot containing sliced Kohila tubers and boil • Add thick coconut milk and heat until it comes to a boil • Add 2 pieces of garcinia or tomato or few anchovy (halmasso) to increase taste • Fry few mustard seeds (about a teaspoon) in a pan, grind and add into the Kohila stem curry to increase the taste of the curry