Fried roselle leaves (chin baung kyaw)

Ingredients

• 2 bunches roselle leaves
• 1 small canned shredded bamboo shoots (not raw)
• 1 tablespoon cooking oil
• 1/4 tablespoon red chilli powder
• 1/4 tablespoon turmeric powder
• 1 medium sized red onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tablespoon pounded dried shrimp
• 6 green chillies
• seasons to taste

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Preparation

• Prepare the vegetable by breaking off the leaves at the base. Washed roselle leaves and drained the water.
• Heat up the oil in the frying pan.
• Add the turmeric, red chilli powder, onion and garlic. Give it a stir until the onion paste becomes golden brown.
• Add dried shrimp, roselle leaves and 1 tablespoon of water and stir well.
• When the roselle leaves turned soft then add the shredded bamboo shoots and green chillies.
• Cover and simmer for about 10-15 minutes, occasionally stirring the mixture until the leaves turned into a dark reddish brown paste.
• It is ready when the oil has separated from the gravy.