Saturday, August 17, 2013

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.



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