- Keerai- 1 bunch – Preferably Mulai Keerai (amaranth leaves)
- Garlic flakes- 8 (small size flakes)
- Green chilli- 1
- Salt – ½ teaspoon
- Remove the roots and wash the keerai thoroughly. Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Crush the garlic slightly and add to the keerai along with green chilli slit into two and salt. 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, mash it finely with a flat spoon. If you use the wooden matthu (round wood with long handle), you will get nice mashed Keerai masiyal.
- Some people use mixie for mashing the keerai. We can do it. But do not over run the mixie, just grind for one round.