Agathi Keerai Thuvatal is a flavorful dish featuring the nutritious Agathi leaves (also known as Sesbania) as its main ingredient. To prepare, begin by separating the keerai from its stem and finely chopping onions and green chillies. Heat oil in a kadai, and once hot, add mustard seeds. When they pop, incorporate urad dal, cumin seeds, and a pinch of asafoetida, frying until the urad dal turns light brown. Next, add the chopped onions and green chillies, sautéing for two minutes. Introduce the washed keerai along with salt, cover, and cook on low heat until tender. Finally, mix in freshly grated coconut and stir-fry until all components are well combined. Enjoy this nutritious and delicious thuvatal as a side dish or accompaniment to your meal!
Here is a list of different kinds of spinach (keerai).
Agathi Keerai Thuvatal Recipe
Agathi Keerai Thuvatal
4
servings10
minutes15
minutesA healthy dish made with agathi keerai (spinach), coconut, onion and green chilies.
Ingredients
Agathi Keerai – a small bunch
Onion – 1
Green Chilies – 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
Directions
- 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.