- Murungai Keerai – a small bunch
- Red Chillies – 2 Nos
- Urad dhal – 1 teaspoon
- Asafotida Powder – a pinch
- Mustard – ½ teaspoon
- Coconut Gratings – 2 tablespoon
- Oil – 1 teaspoon
- Salt – ½ teaspoon or as per taste
Remove the leaves from the stem. Wash well and keep aside.
In a kadai put the oil and when it is hot add mustard. When it pops up add red chillies broken into pieces and urad dhal, asafotida and fry well. Add Murungai Keerai along with salt and stir well. Cover with lid and reduce the heat to low (No need to add water). Stir now and then and cook till the keerai is cooked well. Add coconut gratings and mix well.