KEERAI SALAD

KEERAI SALAD:
Cook 3cups of chopped keerai in a very little water and a little salt and then allow it to cool.

The cooked keerai must be dry without water.

Heat the kadai and pour 2tbsp oil.

Add ½ sp mustard seeds and when they splutter, add 1sp cumin seeds, 1sp chopped green chillies and 1sp chopped ginger.

Fry them over a slow fire and then add ½ cup chopped small onions, 1tbsp shredded coconut and a pinch of salt and fry them to a light brown colour.

Add this to the keerai with enough fresh curd and salt to make a thick salad