Ingredients:
Vendhiya Keerai Leaves – 2 cups
Tomatoes – 2
Sambar Onions – 10
Garlic – 10 cloves
Green Chillies – 4
Red Chilli Powder – 1 tsp
Cumin Seeds – 1/2 tsp
Asafoetida Powder – 1/4 tsp
Tamarind – 1 small lemon sized ball
Oil – 6 tsp
Salt as per taste
Method:
1. Heat 3 tsp oil in a pan over medium flame.
2. Fry the cumin seeds for a minute.
3. Add the onions, garlic, green chillies and tomatoes.
4. Stir fry for a minute.
5. After a minute add red chilli powder and asafoetida powder.
6. Stir to mix well.
7. Add the vendhiya keerai and cook till it starts to wilt.
8. Remove and transfer to a bowl.
9. Add tamarind and salt to the keerai and grind together.
10. Heat the remaining oil in a pan over medium flame.
11. Add the ground paste and cook till it starts to thicken.
12. Remove and serve hot with rice.
