Keerai Saag

Ingredients

• • Thuar dal - 1 cup
• • Spinaches (finely cut) - 1 ½ cups
• • Tamarind - lime size
• • Onions - 3
• • Garlic - 8 flakes
• • Coconut (scraped) - ¼ cup
• • Dhania - 1 tablespoon
• • Cumin seeds - 1 ½ teaspoons
• • Pepper - 6
• • Red chillies - 8
• • Salt - as required
• • Jaggery - as required
• • Oil - 1 ½ tablespoons

Method

• 1. Wash and chop leaves finely and cook it along with dal in pressure cooker.
• 2. When cool, strain the water and reserve.
• 3. Mash the dal and spinach well.
• 4. Cut onions and garlic finely.
• 5. Heat ½ tea spoon of oil and fry dhania, jeera, pepper and chillies till golden brown.
• 6. Grind it along with coconut.
• 7. Extract tamarind.
• 8. Heat oil, add mustard seeds to splutter, fry garlic and onions till brown.
• 9. Add ground mixture, salt, jaggery, tamarind pulp, mashed keerai with the reserved keerai water.
• 10. Boil till the raw smell is lost, and the saag becomes thick.
• 11. This saag can be served with chapati as well as rice.