Paruppu Keerai Poriyal / Greens Subzi - Green Leafy Vegetables Stir-fry

Greens Thoran:

I am not sure, what kind of greens these are!!! Found them lying in International market, untouched by many! I confidently bagged them with care, and once again, Mom's recipe helped me to creative this delicacy!

Regarding wild/domesticated greens...wash them several times in running water and let the greens sit in water filled vessel for a while, this will facilitate the fine-sand to settle down. And if you are wondering 'why I am ranting so much about cleaning the greens?...Here is a shameful incident, when I was an amateur cook (not that I am a good one, now:) I simply rinsed the greens and went ahead with cooking, so ended up with disaster keerai poriyal, but unknowingly served them to my guests, no one said a word' everyone quietly finished their lunch! But when I tasted it, it was so horrible...felt so bad! From that incident onwards, am being very careful these days. And also, never buy greens during rainy season...it gives out a funky odor!

Note:

Hoooray, this is called 'Paruppu Keerai' in Tamil. Special Thanks goes to Sheena Babu for helping me out. I was kind of wondering...the leaves look so familiar but I couldn't recall the actual native name of this greens, at the time of posting! Thanks to blogging and my buddies, once again:)

Ingredients:

Greens - chopped along with tender stem to 1 inch size
Garlic 7 cloves chopped
Green chilies 3 chopped
Salt
Turmeric 1 pinch
Chana dal 2 spoons
Urad dal 2 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Peppercorns 2
Asafoetida 1 pinch
Oil few spoons
Grated coconut 2 spoons(I used dessicated one, here)

Method:

Wash and clean the greens several times to get rid of any sand particles. Hold them in a colander, till cooking.

Heat oil in a wok. Add the tempering spices, and wait till they turn reddish brown.

Now add greens, salt and turmeric...cover and cook briefly. Once the leaves wilt, remove the lid and stir-fry over high heat.

Garnish with grated coconuts, serve warm to go with South Indian meals.