INGREDIENTS:
Keerai / Spinach - 1 bunch
Garlic - 3 cloves
To temper:
Oil - 1/2 tsp
Mustard seeds - 1/4 tsp
Asafoetida - a pinch
Red chilli - 1
HOW TO MAKE:
Remove the keerai from the stem and wash well. Drain the water and keep aside. Remove garlic skin.
In a deep pan add keerai and garlic clove. Add 1/4 cup of water and cook well until the keerai get mushy. Add needed salt and mix well. Allow to cool down.
In a mixie add cooked keerai and give a gentle stroke, make a fine paste. Heat oil in a kadai splutter mustard seeds, cumin seeds, red chillies and asafoetida. Add keerai paste and saute for a min.
Keerai masiyal ready. Serve with rice, and serve as side dish for karakuzhambu. Yummmmm :-)
Comments
Post a Comment