Murungai keerai poriyal

Ingredients
Murungai Keerai - 2 cups (Leaves alone cleaned and washed)
Small Onion - 4
Garlic pods - 3
Red chilly - 2
Curry leaves - 1 spring
Tumeric powder - Generous pinch
Oil - 1 tblsp
Mustard - 1 tsp
Urud dal - 1 tsp
Channa dal - 1 tsp
Salt
Grated coconut - 2 tblsp


Preparation
Heat oil in pan and temper with mustard, urud dal, channa dal, curry leaves and red chilly. Fry crushed garlic and chopped onion. Add Murungai Keerai and stir well. Add water and tumeric powder. Close the pan and cook. Once water is reduced add salt and mix well. Once keerai is done switch off stove and add grated coconut. Mix well.

Note
1. Dry roast peanut, remove skin and grind to coarse powder. Add 2 tblsp of peanut powder at last and mix well. People who dont like keerai will also like it and start to eat!
2. Add less water as Keerai will get done quickly.
3. Always add salt at last for keerai as it will shrink and quantity will be less while cooking.