Murunga keerai 1 big bunch
Small onion 10
Chilly powder 1 spoon
Salt as required
Coconut ¼ cup
Oil, mustard, urad dal for tempering
Toor dal ¼ cup
Plug out the individual leaves of keerai , wash and keep ready. Small onions are to be peeled off and cut into halves. Half cook toor dal.
Heat oil in kadai, add mustard, urad dal. Add onion, then keerai, salt and chilly powder and stir well and add enough water and close with lid. Keep burner in medium flame.
Once it is fully cooked and water is absorbed, add coconut and half cooked toor dal. Switch off burner.
Very healthy keerai with excellent taste is ready.