- Agathi Keerai – a small bunch
- Onion – 1
- Green Chillies – 2
- Coconut gratings – 2 tablespoon
- Oil – 1 teaspoon
- Mustard – 1/2 teaspoon
- Jeera – 1 teaspoon
- Urad dhal – 1 teaspoon
- Asafotida Powder – a pinch
- Salt – 1/2 teaspoon
Remove the keerai from its stem. Chop onion and green chillies finely.
In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, jeera and asafotida powder and fry till the urad dhal turns light brown. Add chopped onion and green chillies. Fry for two minutes. Add the keerai washed well along with salt. Close with lid and cook on low flame till it is cooked. Add coconut gratings and stir fry till all mixed well.