Keerai (greens) rice recipe

INGREDIENTS:

1. Keerai (greens) - 1 bunch
2. Coriander leaf - 2 handful
3. Mint leaf - a handful (optional)
4. Chopped green bean - 1 cup
5. Green pea - 1/2 cup (optional)
6. Dry chili - 3
7. Cooked rice - 1 1/2 or 2 cup
8. -- For Tempering--
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Asafoetida powder - 2 pinch
   3. Split black gram - 1/4 teaspoon (tsp.)
   4. Split bengal gram - 1/4 teaspoon (tsp.)
   5. Ground nut (optional) - 1 tablespoon (tbsp.)
   6. Cashew - 1 tablespoon (tbsp.)

PREPARATION:

1. Cook coriander leaves, mint leaves, keerai (greens), salt and cook by adding little water as possible. Grind this into a thick paste and keep it aside. NOTE: all the leaves will release water.
2. Cook green bean, pea by adding little water as possible.
3. In a pan heat oil. add mustard seeds, asafoetida powder, black gram, bengal gram, ground nuts, cashews once the mustard stop splattering add cooked green bean, peas and cook until all the liquid evaporate.
4. Now add keerai (greens) paste. Mix well and cook for 2 minutes.
5. Now add the cooked rice. Mix well until the rice is well coated with greens paste and serve.

NOTES: