1 tbsp gingely oil
1/2 tsp mustard seeds
1-2 red chillies (broken into small pieces)
a pinch of asafoetida
1/2 tsp chilly powder (optional)
1. Wash keerai, drain thoroughly and chop. Add salt, turmeric powder and just a little water and set to boil on sim. When all the water has been absorbed and the keerai gets done, remove from fire and set aside.
2. Heat oil, add seasonings and when done, add sliced onions and fry till brown.
3. Add cooked keerai, coconut gratings and rice flour, mix thoroughly. Stir for 2-3 minutes more, remove from fire.
Serve with rice.