This is what I prepared using the soft stems of ponnaganni keerai(Click here to see how to prepare Ponnaganni Keerai Stir fry). I have prepared many times using various other stems of other greens. Only thing you have to notice is the stem should be tender and soft.
Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients:
Tender stems of any green - 2 cups, chopped
Channa dal - 1/4 cup
Onion - 1 small no, finely chopped
Green chilli - 2-3 nos
Curry leaves - 1 string
Mustard seeds - 1/2 teaspoon
Salt - to taste
Oil - 2 teaspoons
Turmeric powder - a small pinch
Fresh coconut - 2 tablespoons, grated
Method:
1) Soak channa dal for 10 minutes.
2) Pressure cook it along with chopped stems. Add 1/4 cup of water to pressure cook. Drain the excess water once pressure cooked.
3) In a pan/ Kadai, heat oil.
4) Add mustard seeds followed by curry leaves and green chillies when the oil is hot.
5) Add onion. Saute for a minute.
6) Add the stem, channa dal mixture to it. Mix well. Add salt and turmeric powder. Cook for a minute.
7) Add grated coconut. Mix well and turn off the heat.
8) Serve with any of your favourite gravy and steamed rice.
Note:
1) You can use dry red chilli instead of green chilli.
2) Make sure not to mushy channa dal and stems.
