Keerai stem kootu recipe

INGREDIENTS:

1. Chopped Keerai (green) Stem - 1 cup
2. Pigeon pea - 1/2 cup
3. Chopped Shallot (sambar onion) - 5
4. Chopped Tomato - 1 small.
5. ------------------------------
6. -- Powders to add --
7. ------------------------------
8. Turmeric powder - 1/4 teaspoon (tsp.)
9. Chili powder - 1/2 teaspoon (tsp.)
10. Salt - as needed.
11. ---------------------------------
12. -- For tempering ----
13. ---------------------------------
14. Oil - 1 teaspoon (tsp.)
15. Dry chili - 2
16. Crushed garlic - 3 clove
17. Cumin seed - 1 teaspoon (tsp.)
18. Mustard seed - 1/4 teaspoon (tsp.)
19. -----------------------------------
20. -- To add at last ---
21. -----------------------------------
22. Fresh shredded coconut - 2 teaspoon (tsp.)
23. Chopped coriander leaves - little

PREPARATION:

1. Grind coconut into a fine thick paste by adding little water as possible.
2. In a Pressure cooker add chopped keerai stems, pigeon pea, ingredient under section "--Powders to add--", 2 cup of water and pressure cook for 2 whistle.
3. In a pan head oil. Add mustard seeds, cumin seeds, dry chili. Once the mustard seeds stop splattering add crushed garlic and sauté until the raw smell is gone.
4. Now shallot and sauté until they become translucent.
5. Now add the tomato and sauté until they become translucent.
6. Now add 1 cup of water, pressured cooked pigeon pea (with keerai stem) and bring to boil.
7. Now add the coconut paste, coriander leaves and cook for 3 more minutes then serve.

NOTES:

1. Goes well with plain rice, chapathi.