INGREDIENTS:
Siru Keerai - 1 bunch
Moongdhal /
Paasi parupu - 3 Tsp
Salt - as needed
To temper:
Oil - 1/4 tsp
Mustard seeds - 1/4 Tsp
Asafoetida - a pinch
Red chillies - 1
HOW TO MAKE:
Take out all the keerai / spinach from the stem wash well and keep aside.
Heat oil in a kadai splutter the mustard seeds, add paasi parupu, red chilies and asafoetida.
Drain the water from the keerai add in the kadai. Add salt. Mix well and sprinkle little water. Keerai will get cook in 5 minutes. Once the keerai absorbed the sprinkled water turn of the stove.
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