Keerai masiyal

Ingredients (serves for 2)

Keerai - 3 cups (leaves tightly packed) (1 cup size = 150ml)

Onion - 1/2 (big) or shallots - 10 - 12 nos

garlic - 6 - 8 pods

red chilli - 2

mustard seeds - 1 tsp

urad dal - 1 tsp

salt - as needed

asafoetida - a pinch

oil - 2 tsp

Method:

• Wash the green leaves (keerai) and keep it aside. Palak (Pasali keerai) / ara keerai tastes best. Chop onions and garlic
• Heat a pan with oil and add mustard seeds, red chilli and urad dal
  
• saute it for a min and then add chopped onion and garlic
  
• fry onion becomes golden brown in color
  
• transfer half of fried onion mixture(without red chilli) in a bowl
  
• add salt,asafoetida, keerai in the remaining fried onion mixture and cook covered for 4 - 5 mins. 
   
• when the leaves are cooked, grind everything to a thick paste
  
• transfer this paste to the bowl where we already have half of the onion mixture. 
  
• mix well and serve with hot rice.