Red leafy vegetable recipe
CHEERA THORAN / LAAL MAAT / LAL CHOWLI / RED SPINACH STIR FRY / KEERAI PORIYAL
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
- 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]
- Finely chop the leaves and keep aside.
- Soak the moong dal for sometime till it softens.
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.
NOTES
- Try the same recipe with green chowli leaves, spring onion leaves.
- You can omit the moong dal instead while tempering add 1 tsp urad dal with mustard seeds.
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