Red leafy vegetable recipe

   CHEERA THORAN / LAAL MAAT / LAL CHOWLI / RED SPINACH STIR FRY / KEERAI PORIYAL

leafy vegetable recipe

INGREDIENTS

  • Laal maat leaves – 1 bunch
  • Moong dal – 2 or 3 tbsp [optional]
  • Onion finely chopped – 1 big
  • Garlic crushed – 2
  • Green chilli – 3 or as per taste
  • Freshly grated coconut – ¼ cup for garnishing
  • Jeera – ½ tsp
  • Mustard seeds – ½ tsp
  • Oil – 1tbsp
  • Salt as per taste

PREPARATION

  1. Discard the roots and use the leaves with the thicker part of the stem. Soak in water for 5 mins to loosen the soil stuck on it. Wash thoroughly 3 – 4 times to get rid of all impurities.Drain off the excess water by keeping in a colander. [this prevents it to become mushy while cooking]
  2. Finely chop the leaves and keep aside.
  3. Soak the moong dal for sometime till it softens.
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METHOD

Heat oil in a pan , add mustard seeds + jeera and allow it to crackle.

Add the onion + garlic + chilli and fry till translucent.

Add the moong dal and fry for 1 minute.

Add the leaves + salt , mix well and cover it for 1 min.

The leaves will release water .

Remove the lid , stir well and allow it to cook till the leaves shrink , dal softens and complete water is evaporated.

Finally add the coconut , give a stir and off the flame.

Serve as side dish.

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NOTES

  1. Try the same recipe with green chowli leaves, spring onion leaves.
  2. You can omit the moong dal instead while tempering add 1 tsp urad dal with mustard seeds.

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