1.Ara keerai- 2-23 bunch
2.Onion shallots/Big onion – (4-6)/1
3.Red chili – (2-3)
4.Curry leaves – 1 sprig
5.Mustard seeds – 1/2 tsp
6.Split urad dal – 1 tsp
7.Asafoetida/hing – 1/4 tsp
8.salt – 1tsp
9.Oil – 1 tbsp
1.Clean the keerai well in order to remove the dirt.
2.Wash it 2-3 times and drain the water.
3.Keep the keerai aside.
4.Heat oil in a kadai and add mustard seeds to it.
5.When it splutters add urad dal.
6.Once the urad dal turns golden brown add red chili and diced onion.
7.Add curry leaves, hing and salt once the onion turns soft.
8.Add the keerai to it and cook it.
9.Add little water to it and close the vessel with a lid.
10.Cook it for 15-20 minutes.
1.Wash the keerai well.
2.Since spinach has a small amount of salt in it add less amount of salt initially.
3.If required adjust the salt as per the taste.
4.Cook the keerai for 10 more minutes if the keerai is not cooked fully.