Agathi Keerai Poriyal

Ingredients

• - 250g agathi leaves (hummingbird tree)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare agathi leaves: Wash and strip agathi keerai leaves from the stems. Discard tough stems. These leaves have a slightly bitter taste.
2. Blanch leaves: Bring a pot of water to a boil. Add the leaves and blanch for 2 minutes. Drain and squeeze out water. This reduces bitterness.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Add shallots: Add 5 sliced shallots and cook 3 minutes.
6. Add blanched leaves: Add the squeezed agathi leaves to the pan. Season with half tsp turmeric and salt.
7. Cook: Cook on medium heat 5-6 minutes, stirring well to combine everything.
8. Dry out: Cook uncovered on high heat 2 minutes to remove any remaining moisture.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
10. Serve: Agathi keerai poriyal is a highly nutritious side dish. Serve with steamed rice, sambar and rasam.