KEERAI SALAD:

Cook 3cups of chopped keerai in a very little water and a little salt and
then allow it to cool.
The cooked keerai must be dry without water.
Heat the kadai and pour 2tbsp oil.
Add ½ sp mustard seeds and when they splutter, add 1sp cumin seeds, 1sp
chopped green chillies and 1sp chopped ginger.
Fry them over a slow fire and then add ½ cup chopped small onions, 1tbsp
shredded coconut and a pinch of salt and fry them to a light brown colour.
Add this to the keerai with enough fresh curd and salt to make a thick
salad.