Black Nightshade Greens | மணத்தக்காளி கீரை பொரியல் | Manathakkali Keerai Poriyal

Ingredients :

Black Nightshade Greens / Manathakkali Keerai - 1 bunch (cleaned, washed, chopped) Bengal Gram (split) / Kadalai Paruppu- 1/4 cup Shallots - 1/2 cup (or) Large Onion - 1 no (chopped) Grated Coconut - 3 tbsp Oil - 1 tbsp Water - 1/2 cup Salt to taste. To Temper : Mustard Seeds - 1/4 tsp Urad Dal / Black Gram (skinless) - 1/4 tsp Dry Red Chili - 2 no (split into two)

Method :

Pressure cook the bengal gram / kadalai paruppu with water for 1 whistle and 3min over simmer. When all the steam has escaped, open pressure cooker pan and keep aside.

Steps To Make Manathakkali Keerai Poriyal : First temper the mustard seeds, urad dal and dry red chili, after splutter add the onion, saute until the onion becomes slightly golden brown colour. Then add chopped manathakkali keerai (black nightshade greens), stir well and cook for about 5min over simmer or until its moisture has reduced completely.

Add required salt and mix well. Add pressure cooked kadalai paruppu with its water and saute for about 2minutes. Finally add grated coconut, mix well, remove from the flame and ready to serve.

Serving Suggestion : Serve hot with Simple Village Style Tomato Curry or Hot and Sour Onion-Tamarind Curry or Simple Egg Curry with Coconut Milk or Sambar.