Tuesday, March 15, 2011

Chinese Broccoli saag/ keerai masiyal

     Keerai masiyal is my mom's recipe. She makes with arai keerai/ siru keerai available in South India. I wanted to relish the masiyal with the available greens in US. Chinese broccoli is a close substitute for siru keerai. This greens has low Sodium and cholesterol.

Serves up to 4 people
Preparation time: 45 minutes


1 bunch of Chinese broccoli
1 fistful of baby spinach
3/4 cup of toor dhal
1 tomato
3-4 green chillies
cherry-sized tamarind
3 cloves of garlic
1/4 tsp of turmeric
1/2 tbsp of oil
1 tsp of ghee
salt as required


1/2 tsp of mustard
1/2 tsp of cumin seeds
pinch of asafoetida


1.Pressure cook the toor dhal with turmeric and 2  1/2 cups of water. Chop the leaves of chinese broccoli and baby spinach.
2.Add the greens to the cooked dhal along with salt, chopped tomatoes, slit green chillies, garlic, tamarind and salt. Pressure cook them for 1 whitle.
3. Allow it to cool. Take the top layer containing the greens and pulse them 2 or 3 times. Mix well with the dhal.
4.Heat oil and ghee in the pan and add the seasoning. As the mustard crackles, add the chopped onion and saute for 2 to 3 minutes.
5.Add them to the keerai/saag. Chinese broccoli keerai is ready and serve them with rice.

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