Therme palya - Coorg Recipes
Pick over the thermé shoots and discard any that are not tender enough to snap easily. Wash thoroughly in plenty of cold water. Break (don’t chop) the fronds into pieces about 4″ long. You may blanch them if you wish. Heat the oil in a pan and fry the onions for a couple of minutes, then add the red chillis. Cook for a minute, then add the thermé. Stir to mix and fry uncovered till the greens start to wilt.
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