Water Amarnath Leaves

ponangani keerai


Ingredients

Spinach-1 cup

Coconut-1/4 cup grated

Shallots-6

Cumin seeds-1/2 tsp

Asfoedieta-2pinch

Sesame oil-1 tsp

Turmeric powder-1/4 tsp

Salt to taste

Oil

 For the tempering/tadka:

Mustard seed-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Red chillies-2

Curry leaves


Preparation method:

  1. Wash and chop the spinach finely.
  2. Heat oil or ghee in a pan, add tempering spices.
  3. Once they splutter, add onions and sauté it.
  4. Add spinach and fry it well.
  5. Add chopped shallots, green chillies, cumin seeds, hing, turmeric powder and salt to the spinach.
  6. Add less water cover it and cook for 10 mins.
  7. Add grated coconut stir it well and cook it in a low flame for 2 mins.
  8. Serve it hot with rice or roti