KEERAI SAG

Ingredients:
Red gram dal - 1 cup
Ponnaganti keerai - 2 cup (finely chopped)
Onions - 3
Tamarind - lime size
garlic cloves -6-8
Fresh coconut - 1/4 cup
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tbsp
Peppercorns - 1/2 tsp
Red chillies - 8
Salt to taste
Jaggery - small piece
Oil - 1 1/2 tbsp

Method:

• Wash and pressure cook dal with keerai till soft and tender. cool, mash and keep aside.
• Soak tamarind in hot water and extract juice from it.
• Heat 1/2 tsp of oil, fry coriander seeds, cumin seeds, red chillies and peppercorn. Cool and grind along with coconut.
• Heat the remaining oil, add chopped garlic and onion; fry brown.
• Add ground paste, tamarind juice, salt and mashed dal with water.
• Cook until the sag becomes thick.
• Serve with rice or chapathi.

Note:

Ponnaganti leaves are good for eyes, regular use of these leaves improves the eye sight.