• Keerai- 1 bunch – (You can use any greens)
  • Green gram or Thuvar dhal – ½ cup
  • Mustard seeds- 1 tsp
  • Jeera – 1 tsp
  • Red Chilli - 1
  • Urad dhal - 1 teaspoon
  • Onion – 1 small
  • Tomato- 1
  • Sambar powder- 1 tsp
  • Turmeric powder- ½ tsp
  • Asafotida Powder - a pinch
  • Oil- 2 tsp
  • Salt – ½ teaspoon

Method:

Take Thuvar or green gram dhal and cook till soft.

Remove the roots and wash the keerai thoroughly. Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Add jeera, tomato chopped finely, salt, sambar powder, turmeric powder. Close it with a lid. Cook the keerai in slow flame. No need to add water since the keerai will cook in its own water content. When the keerai is cooked, add cooked dhal mashed nicely. Keep the stove in slow flame.

Heat a kadai and pour the oil. When the oil is hot, add the mustard seeds. When they splutter add red chilli, urad dhal, asafotida powder and the onion chopped finely. Fry for a while and put this into keerai. Mash well with thick spoon.

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