Ponnanganni keerai Poriyal

    Keerai is my all time favorite. Mostly will prepare some keerai dish every week. Generally all Keerai types are good for eyes. Among them, Ponnanganni is the most effective one. It will be very tasty when mixed with boiled toor dhall. Lets go to the recipe.



INGREDIENTS
Ponnanganni Keerai - 1 Bunch
Chopped Onion - 2 Nos.
Red Chilly - 4 Nos.
Garlic - 5 Cloves
Grated Coconut - 5 Pieces
Boiled Toor Dhall - 3/4 tumbler
Mustard - 1 spoon (Optional)
Salt - To Taste
Oil - To Garnish

METHOD:
     Keep a pan, heat 2 spoons of oil, add mustard, once it splutters up, add chopped onion, Garlic, red chillies, saute the mixture for 5 mins by adding pinch of salt. Then add keerai, fry it with the mixture. Pour quater cup of water, and close the pan lid for 5mins. Once the keerai gets boiled and excess water gets drained, add grated coconut and boiled toor dhall. Saute the mixture nicely along with required salt.