Black nightshade poriyal recipe

INGREDIENTS:

1. Chopped Black nightshade leaves - from 1 bunch
2. Chopped Shallot (sambar onion) - 50 grams
3. Chopped Dry chili - 2
4. Curry leaf - 4
5. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Split bengal gram - 1/4 teaspoon (tsp.)
   3. Split black gram - 1/4 teaspoon (tsp.)
   4. Oil - 2 tablespoon (tbsp.)
6. Salt - to taste

PREPARATION:

1. In a pan heat oil. Add mustard seeds, split bengal gram, split black gram once the mustard seeds stop splattering; add shallot (sambar onion), dry chili curry leaf and sauté until shallot turns translucent (golden brown).
2. Now add the chopped black nightshade greens sauté until the leaves is cooked well and serve.

NOTES: