Ingredients:
Thandu keerai - 1 bunch
Small onion - 8
(or)
Big onion - 1/2 ( chopped)
Tomato - 1 (medium-chopped)
Cumin seeds - 1/2 teaspoon
Grated coconut - 1 tablespoon
Red chilli powder -1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Tuvar dal - 1/4 cup
Mustard seeds - 1/4 teaspoon
Asafoetida - 2 pinch
Whole dry red chilli - 1
Salt
Oil
Thandu keerai - 1 bunch
Small onion - 8
(or)
Big onion - 1/2 ( chopped)
Tomato - 1 (medium-chopped)
Cumin seeds - 1/2 teaspoon
Grated coconut - 1 tablespoon
Red chilli powder -1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Tuvar dal - 1/4 cup
Mustard seeds - 1/4 teaspoon
Asafoetida - 2 pinch
Whole dry red chilli - 1
Salt
Oil
Method:
Boil the tuvar dal and set aside.
Grind the raw grated coconut and cumin seeds in a dry mixie jar.
Wash and Chop the greens.
Heat the oil in kadai.
Add mustard seeds and allow it to crackle.
Add chopped onions and fry.
Break the dry red chilli into two and add it in the kadai
Add the tomatoes and fry.
Add red chilli powder and fry for 1 minute.
Add chopped greens and mix well.
Let the greens boil in kadai.(if the leaves are thick it will consume extra time).
After boiling add the boiled turvar dal and mix.
Add turmeric powder, salt, asafoetida and mix.
Leave it for 2 minutes and remove from fire.
Boil the tuvar dal and set aside.
Grind the raw grated coconut and cumin seeds in a dry mixie jar.
Wash and Chop the greens.
Heat the oil in kadai.
Add mustard seeds and allow it to crackle.
Add chopped onions and fry.
Break the dry red chilli into two and add it in the kadai
Add the tomatoes and fry.
Add red chilli powder and fry for 1 minute.
Add chopped greens and mix well.
Let the greens boil in kadai.(if the leaves are thick it will consume extra time).
After boiling add the boiled turvar dal and mix.
Add turmeric powder, salt, asafoetida and mix.
Leave it for 2 minutes and remove from fire.
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