Agathi keerai poriyal | Hummingbird tree leaves stir fry-how to make-Stepwise pictures

Cuisine Style: Tamil Nadu | Preparation & Cooking Time: 10 minutes | To Serve: 5 | Type : Poriyal, side dish | take with : Rice

Ingredients

• Agathi keerai [Hummingbird tree leaves, Sesbania grandiflora]– 1 bunch
• Onion – 1 [sliced]
• Green chilli – ½ [sliced]
• Coconut – ½ cup [grated]
• Curry leaves – 1 spring
• Bengal gram – 1 tbsp
• Urad dal– 1 tbsp
• Mustard seeds– 1 tbsp
• Turmeric powder– ¼ tbsp
• Red chilli powder– ½ tbsp
• Garlic– 2 cloves[mashed]
• Oil – 2 tbsp
• Salt to taste
• Water as needed

Preparation

• Wash and pluck the leaves from stems and chop.
• Heat oil with pan add mustard seeds then add Bengal gram, urad dal fry till light brown.
• Add onion & garlic sauté well.
• Add grated coconut, green chilli and curry leaves sauté gently.
• Add Agathi keerai saute gently then add turmeric powder, red chilli powder mix well.
• Add water then cover it and cook for 5 min.
• Finally add salt mix well
• Add grated coconut mix well & Cut off heat serve hot with rice.

How to make Agathi keerai poriyal Step by step procedure

Agathi keerai

Remove stigma from agathi keerai flowers

Chop agathi keerai

Chop agathi keerai flower

Heat oil, add mustard, bengal gram, urad dal & onion

Add garlic, curry leaves & green chilli

Add agathi keerai & flowers

Add red chilli powder

Add turmeric powder

Add Salt

Cook for 3 min

Add coconut & cut off heat

Agathi keerai poriyal ready

Hummingbird tree leaves stir fry

Sesbania grandiflora leaves stir fry