Agathi Keerai Stir-Fry

1Wash the Agathi Keerai (2 cups) thoroughly and chop it finely.

2Heat oil (1 tbsp) in a pan and add mustard seeds (½ tsp). Once they splutter, add urad dal (½ tsp), cumin seeds (½ tsp), and a pinch of asafoetida.

3Add chopped green chilies (2) and sauté for a minute.

4Add the chopped Agathi Keerai (2 cups) and stir well. Cook for 5-7 minutes until the leaves wilt.

5Add grated coconut (½ cup) and mix it with the cooked Agathi Keerai (2 cups) for a minute.

6Remove from heat and serve hot as a side dish with rice or roti.