A research team led by Rumesh Liyanage from the Department of Food Sciences of the Faculty of Applied Sciences at University of Sri Jayewardenepura have found a method to control the intake of oil during the daily consumption of deep fried foods.

Method of preparation:

* Rinse and mash the leaves of davul kurundhu and strain with water as deemed adequate.

* Dip the food item that is to be fried in this water prepared by straining the leaves

* Fry it as you would usually do

Since the residue of the leaves will contain a green hue, if you believe that it will affect the color of your food item you can also steam it instead of dipping it directly in the dish containing the water prepared by straining the leaves, the research team said.

The researchers have also proposed an alternative method of preparation which involves ladiesfingers/okra, since it was difficult to find the necessary davul kurunghu leaves in urban areas.

Alternative method of preparation:

* Finely chop the ladiesfingers/okra and add it onto a dish

* Add the food items that are to be fried into this dish and apply the slimy substance of the ladiesfinders/okra well on the surface of these food items.

* Fry the food items as usual after the oil is well heated.

Rumesh and the team were guided by Senior lecturer S.B Nawarathne. The Department of Food Sciences said that this research marked a historic moment for the department.

(University of Sri Jayawardenapura)