VENDHAYA KEERAI KADALAI PORIYAL / METHI CHANA STIR FRY

Preparation Time : 20 mins
No. of serves : 5
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Clean and wash keerai in clean running water 2-3 times until all the grime is gone. Chop the leaves coarsely. Set aside.

Heat oil in a pan and add in the mustard seeds, urad dal and dried red chillies. Let the mustard seeds splutter.

Add in the finely chopped curry leaves and the onions. Fry till the onions are soft. I like to chop and add the curry leaves for this dish.

Add in the chopped vendhaya keerai / methi leaves, salt and fry for 3-4 minutes.

Add in the cooked chickpeas/chana and the fresh shredded coconut. Saute for a couple of minutes.

Remove from heat and serve.

Vendhaya Keerai / Methi Leaves - 200 Gms

Peanut Oil - 1 teaspoon

Clean and wash keerai in clean running water 2-3 times until all the grime is gone. Chop the leaves coarsely. Set aside.

Heat oil in a pan and add in the mustard seeds, urad dal and dried red chillies. Let the mustard seeds splutter.

Add in the finely chopped curry leaves and the onions. Fry till the onions are soft. I like to chop and add the curry leaves for this dish.

Add in the chopped vendhaya keerai / methi leaves, salt and fry for 3-4 minutes.

Add in the cooked chickpeas/chana and the fresh shredded coconut. Saute for a couple of minutes.

Remove from heat and serve.

Recipes

YUMMY KEERAI DISHES

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