Keerai Thandu Poriyal / Stir Fry

This is what I prepared using the soft stems of ponnaganni keerai(Click here to see how to prepare Ponnaganni Keerai Stir fry). I have prepared many times using various other stems of other greens. Only thing you have to notice is the stem should be tender and soft.

Basic Information:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

Tender stems of any green – 2 cups, chopped

Channa dal – 1/4 cup

Onion – 1 small no, finely chopped

Green chilli – 2-3 nos

Curry leaves – 1 string

Mustard seeds – 1/2 teaspoon

Salt – to taste

Oil – 2 teaspoons

Turmeric powder – a small pinch

Fresh coconut – 2 tablespoons, grated

Method:

1) Soak channa dal for 10 minutes.

2) Pressure cook it along with chopped stems. Add 1/4 cup of water to pressure cook. Drain the excess water once pressure cooked.

3) In a pan/ Kadai,  heat oil.

4) Add mustard seeds followed by curry leaves and green chillies when the oil is hot.

5) Add onion. Saute for a minute.

6) Add the stem, channa dal mixture to it. Mix well. Add salt and turmeric powder. Cook for a minute.

7) Add grated coconut. Mix well and turn off the heat.

8) Serve with any of your favourite gravy and steamed rice.

Note:

1) You can use dry red chilli instead of green chilli.

2) Make sure not to mushy channa dal and stems.

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