Thandan keerai poriyal / Spinach Sabzi

Ingredients:

Thandan Keerai / Spinach – chopped (along with the stem)

Oil, mustard seeds, Curry leaves, Hing

Pearl Onions – sliced

Dry Red Chilies

1 tsp Channa dal

½ tsp Urad dal

Turmeric powder

Salt

Grated Fresh coconut (scrapings) – 1 cup

Instructions:

• ·         Heat oil in a Kadai, add mustard seeds, channa dal and urad dal
• ·         When it lightly turns brownish add chopped onions, curry leaves, red chili and Hing – sauté
• ·         When onion starts turning brown add chopped thandan keerai, turmeric powder and salt – cover and let it cook
• ·         Keep tossing it in between and once its cooked add the coconut scrapings to it, mix well and turn off the burner in few mins
• ·         Serve it with Curd Rice – my favorite combination