MAANGAA PARUPPU KEERAI
(மாங்காய் பருப்புக் கீரை)
This is a greens recipe with combination of raw mango. I learnt this recipe from my sister Jayashree
Asafoedita (பெருங்காயப் பொடி) - ¼ tsp
Methi powder (வெந்தயப் பொடி) - ¼ tsp
Gingelly oil (நல்லெண்ணெய்) - 1 tsp
Salt (உப்பு) - to taste
Take the oil in a pan, add the mustard and red chillies. When the mustard splutters, add green chillies and the mango flakes. Saute until the mango is semisoft. Add the washed and cut keerai and let it cook. When the quantity of keerai is slightly reduced, add salt and let the mango and keerai cook well. Pressure cook the toor dall and keep aside. Once the mango/keerai mixture is cooked, add the cooked toor dall and mix well. Switch off the stove after this mixture boils for few minutes. Add the asafetida and methi powder, mix well.
This keerai tastes best with hot rice and gingelly oil, but can be had as a side dish to rotis too.