STIR-FRIED ALTEMANTHERA WITH COCONUT ( PONNANGANNI KEERAI PORIYAL )

1 sp oil

½ tsp mustard seeds

1 dried chili cut small

½ tsp cumin seeds

1 tbsp split dal

3 shallots chopped

2 cloves garlic chopped

4 bird’s eye chilies chopped

¼ tsp turmeric powder

Salt to taste

3 handful ponnanganni keerai ( cleaned )

3-4 tbsp coconut grated

METHOD:

Heat up oil, fry mustard seeds, dry chili,

cumin seeds, split dal.

Add in shallots, garlic, bird’s eye chilies,

salt & turmeric.

Once shallots turn little brown, add in

the altemanthera leaves fry for few minutes.

Add in coconut, stir-fry for few more seconds.

Serve as a side dish for Rice.