Green leafy vegetables are rich source of iron, calcium, beta- carotene, vitamin C, folic acid and riboflavin. It is no wonder they occupy a special place among vegetables. Here is a very simple and easy masiyal recipe prepared with mulai keerai.
Wash keerai 2-3 times and chop it finely.
Cook uncovered with a little water adding a tsp of jeera to it. Cooking uncovered helps to retain the green color.
Mash it well and add salt as required. If there is excess water, strain it.
Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and hing. When dal turns golden brown, pour the seasoning over the keerai.
This keerai masiyal goes well with hot steamed rice topped with a tsp of ghee and also as a side dish for sambar and rasam rice.
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