AGATHI KEERAI

Unlike most of the greens which grow as herbs or plants, these ‘Agathi Keerai’ are leaves of a tree known as the ‘August tree ‘ or ‘ the hummingbird tree ‘ in English.  It has a slight tangy bitter taste to it though it has several benefits such as fiber, proteins, vitamins and minerals.  It is an easily available greens throughout all the seasons of the year in the southern states of India. Besides, cooking it without spices makes it an easy dish to prepare.
AGATHI KEERAI
AGATHI KEERAI
COOKING TIME:  40 minutes
SERVINGS:  4

INGREDIENTS :

1.  Agathi Keerai bunch: 1
2.  Mustard seeds: 1 Teaspoon
2. Onion:  Big 1 ( approximate75 grams)
3. G. Chili: 2
4. Garlic Cloves: 6
5. Coconut gratings: 0.25 Cup
6. Oil: 1 tablespoon
7. Salt: 0.75 Teaspoon
8. Water: 0.25 Cup

METHOD:

Choose a green tender bunch of these greens without mature yellow color leaves.  Remove the tender leaves from the stalks and wash them thoroughly.  Chop them into tiny pieces and keep aside.  Cut the onion, green chilli, garlic cloves into small pieces.  In a skillet, add the oil and keep it over medium flame.  First, put the mustard seeds to splutter and then the chopped onion, green chilli and garlic pieces to saute for a few minutes.  Then add the chopped greens with water and cover it with a lid to cook for 7 to 8 minutes turning the greens well now and then.  When the greens are cooked well, mix the salt and coconut gratings. Let it simmer over low flame for another 5 minutes till the water is fully absorbed.
Tips:  This is a side dish which is a good combination for rice-based simple meals.
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