Mumbai Vada Pav Recipe| How To Make Vada Pav

Vada Pav is one of the lifelines of the Maharashtrian city of Mumbai, ranking right up there with the city’s bus transport and suburban railway systems. It is common man’s food, very pocket-friendly, easily available on the streets at any time of the day (or night). The Mumbaikars are known to grab a vada pav off a street-side stall, and eat it on the go, on the way to work or while travelling for personal errands. Today, I present to you the Mumbai vada pav recipe, which I prepared for the Sshhh Cooking Secretly Challenge.

For the uninitiated, vada pav refers to a deep-fried potato patty (batata vada) sandwiched between two buttery slices of thick bread (pav). Typically served bundled up in a piece of newspaper, along with fried green chillies and a dry garlic chutney, vada pav is a yummylicious treat much loved by all and sundry. Because of its resemblance to a burger, vada pav is also referred to sometimes as Bombay (erstwhile Mumbai) Burger. There are quite a few stories about how exactly the vada pav came into existence, but there is no doubt about the fact that it originated in Mumbai. However, today, vada pav is now commonly available across the length and breadth of India.

Let us now check out the famous Mumbai Vada Pav recipe.

Recipe courtesy: My Ginger Garlic Kitchen, with slight variations

Ingredients (makes 8-10 pieces):

For the batata (potato) vada:

1. 4 large potatoes
2. Salt to taste
3. 1/2 teaspoon turmeric powder
4. 2 green chillies
5. A 1-inch piece of ginger
6. 3-4 cloves of garlic
7. 1 tablespoon oil + more for deep frying
8. 1 teaspoon mustard seeds
9. 2 pinches of asafoetida
10. 1 tablespoon finely chopped fresh coriander
11. A dash of lemon juice
12. 1-1/2 cups besan or gram flour
13. 2 tablespoons rice flour

For the dry garlic chutney:

1. 1/4 cup grated coconut
2. 4 dry red chillies
3. Salt to taste
4. 8-10 cloves of garlic
5. 4 tablespoons peanuts
6. 2 teaspoons sesame seeds
7. 2 teaspoons red chilli powder or to taste

Other ingredients:

1. 8-10 ladi pav
2. Salted butter, as needed
3. Sweet-sour tamarind chutney, as needed
4. Spicy green chutney, as needed
5. Green chillies as needed, to serve alongside the vada pav (optional)

Method:

Let us first get the dry garlic chutney ready.

1. Peel the garlic cloves needed for the chutney, and keep them ready.
2. Get a pan nice and hot, then turn the flame down to medium.
3. Now, add the peanuts, sesame seeds, broken dry red chillies, grated coconut and peeled garlic cloves to the pan. Dry roast on medium heat for 2-3 minutes, taking care not to burn any of the ingredients.
4. Transfer the roasted ingredients to a plate, and allow them to cool down completely.
5. Once fully cool, take the roasted ingredients in a small mixer jar. Add in red chilli powder and salt to taste. Pulse a couple of times, a second each time, stopping in between to scrape down the sides of the mixer jar. Stop when you get a coarse powder. Remember to pulse and not grind constantly – grinding will turn the ingredients into a paste, but what you need is a coarse powder.
6. Keep the dry garlic chutney aside for use in the vada pav later.

We will then get the filling for the vadas ready.

1. Wash the potatoes thoroughly under running water a couple of times. Ensure that no dirt remains on them.
2. Cut the potatoes into quarters and place them in a wide vessel. Fill in just enough water to immerse the potatoes.
3. Place the vessel in a pressure cooker. Pressure cook for 4 whistles. Let the pressure release naturally.
4. Once the pressure has entirely gone down, remove the cooked potatoes and allow to cool. Peel and mash them roughly. Keep aside.
5. Peel the ginger and garlic cloves. Chop the ginger and green chillies. Grind the ginger, garlic and green chillies to a paste in a small mixer, using a little water. Keep aside.
6. Heat 1 tablespoon oil in a pan. Add the mustard seeds and allow them to pop. Add the asafoetida, and let it stay in for a couple of seconds. Now, add the mashed potatoes, salt to taste, turmeric powder and the ginger-garlic-green chilly paste. Cook on medium flame for 2-3 minutes, stirring intermittently.
7. Switch off gas. Mix in the lemon juice and finely chopped coriander. The vada filling is ready – allow it to cool down completely before using it.

We will now prepare the batter for the vadas.

1. Take the gram flour, rice flour and salt to taste in a large mixing bowl.
2. Add water little by little to get a thick batter that is not too runny. Ensure that the batter is free of lumps.

Now, we will prepare the vadas.

1. Take oil for deep frying in a pan. Set it on high flame and allow it to heat up well.
2. Meanwhile, divide the potato filling we prepared earlier into 8-10 equal parts.
3. When the oil is nice and hot, dip a couple of the potato filling balls in the batter. Coat them evenly in the batter, and then drop into the hot oil. Fry on medium flame till the vadas are brown on the outside and well-done from the inside. You can fry about 2 vadas at a time, typically, without overcrowding the pan. Transfer the fried vadas to a plate.
4. Fry all the vadas in a similar manner. Keep ready.
5. If you are using green chillies, fry them on medium flame, in the leftover oil, till their skin blisters. Transfer to a plate and drizzle some salt over the fried chillies. Keep aside.

Now, while the vadas are still hot, we will assemble the vada pav.

1. Cut one ladi pav into half.
2. Heat a thick dosa pan, and add some butter in the centre. Reduce the flame to low and lightly toast both sides of the ladi pav in the butter.
3. Spread some sweet-sour tamarind chutney and spicy green chutney evenly on both sides of the pav.
4. Spread some dry garlic chutney on the bottom of the pav.
5. Slightly flatten one vada and place it on the bottom part of the pav. Add some more dry garlic chutney on top of the vada.
6. Cover it with the top half of the pav, and press down slightly.
7. Serve immediately, with fried green chillies on the side.
8. Prepare all the vada pav in a similar fashion.

Notes:

1. I have used ordinary red chilli powder in the dry garlic chutney. You may use Kashmiri chilli powder instead, for a deeper red colour and less heat.
2. Any leftover dry garlic chutney can be refrigerated and stored for up to a week. It can be used along with rotis and parathas, or mixed in oil and served with dosas.
3. Torn curry leaves can be added to the potato filling, if you so desire. I don’t, because we don’t enjoy biting into them.
4. Skip the lemon juice in the potato filling, if you don’t prefer it. I add it, because we like it.
5. I normally use store-bought ladi pav to make this dish. You can make the pav at home from scratch too, if you want to.
6. Click here to get my recipe for spicy green chutney.
7. Click here to get my recipe for sweet-sour tamarind chutney.
8. You can prepare the dry garlic chutney, the sweet-sour tamarind chutney, and the spicy green chutney in advance and refrigerate it. This way, you just need to make the vadas on the day you plan to serve the vada pav.
9. Any leftover fried vadas can be served separately or used in other dishes, later.
10. The recipe for batata (potato) vadas stated above is the Maharashtrian way of making them. Other states – like Tamilnadu for instance or, say, Gujarat – have slightly different ways of making potato vadas.

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This post is for the Ssshhh Cooking Secretly Challenge group that I am part of. Every month, the participants of the group cook dishes from a particular part of India, using two secret ingredients assigned to them. This month, all of us over are cooking dishes from the Indian state of Maharashtra. My partner for the month, Priya Satheesh from Priya’s Menu, gave me two secret ingredients – peanuts and coconut – and I decided to use them in this Mumbai Vada Pav recipe. My talented co-blogger prepared a delicious Vatana Usal using the two secret ingredients I gave her i.e. peas and potato.

I’m also sharing this post with Fiesta Friday #252. The co-hosts this week are Alex @ Turks Who Eat and Zeba @ Food For The Soul.

Did you like this Mumbai Vada Pav recipe? Do tell me, in your comments!

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Cheese & Curried Babycorn Sandwich| Babycorn Masala Sandwich With Cheese

Love sandwiches? We do, at our place!

Sandwiches make for the perfect lunch or snack on a busy work day. They are great for dinner too, if you don’t want to whip up an elaborate meal. And there are so many varieties of sandwiches possible – you just can’t get bored of them!

Here’s presenting a Cheese & Curried Babycorn Sandwich or Babycorn Masala Sandwich With Cheese, something I tried out recently and all of us loved. I have used tender babycorn to make the filling here, curried Indian-style. Paired with some cheese and tomato ketchup, the babycorn filling tastes just amazing!

Let’s now see how to make a Cheese & Curried Babycorn Sandwich.

Ingredients (makes 6 sandwiches):

For the filling:

1. 6 big pieces of babycorn
2. 1 medium-sized onion
3. 1 medium-sized capsicum
4. 1 tablespoon oil
5. Salt to taste
6. 1 tablespoon garam masala or to taste
7. 1/2 teaspoon turmeric powder
8. 2 pinches of asafoetida
9. 1 tablespoon sugar
10. A dash of lemon juice
11. 1 tablespoon finely chopped fresh coriander leaves

Other ingredients:

1. 12 slices of whole wheat bread
2. Grated cheese, as needed
3. Tomato ketchup, as needed

Method:

We will first get the vegetables ready to make the stuffing.

1. Remove the husks and fibres from the babycorn.
2. Chop the babycorn finely.
3. Peel and chop the onion finely.
4. Remove the cores and stem from the capsicum. Chop it finely.
5. Keep the chopped veggies ready.

Now, we will prepare the filling for the sandwiches.

1. Heat the oil in a pan.
2. Add the chopped babycorn, onion and capsicum to the pan. Saute on medium flame for a minute.
3. Keeping the flame low, add the salt to taste, turmeric powder, sugar, red chilli powder and garam masala. Mix well.
4. Continue cooking uncovered, on medium flame, till the vegetables are cooked but still retain a bit of a crunch. This should take 1-2 minutes.
5. Switch off gas, and add the finely chopped coriander and lemon juice. Mix well. The stuffing is ready – keep aside.

Now, we will prepare the Babycorn Masala Sandwiches With Cheese.

1. Spread out a generous amount of the prepared babycorn stuffing evenly on one slice of bread. Over it, add some grated cheese and drizzle some tomato ketchup.
2. Close the sandwich with another slice of bread.
3. Prepare all the sandwiches using all the bread, in a similar manner. Grill them in a sandwich maker till brown on the outside and a bit crisp, taking care not to burn them. Serve immediately.

Notes:

1. You can use chana masala instead of garam masala in the filling. Adjust the quantity you use, as per personal taste preferences.
2. I have used garam masala by Ciba Taaza Spices in the filling.
3. I have used Amul processed cheese to make these Cheese & Curried Babycorn Sandwiches. You may use any other type or brand of cheese you prefer, instead.
4. I have used Heinz tomato ketchup to make these sandwiches.
5. I have used whole wheat bread in these Cheese & Curried Babycorn Sandwiches, but you can use any other type of bread instead too.
6. Do not overcook the filling. The babycorn should still retain a bit of a crunch.
7. I used an electric sandwich maker by Morphy Richards to make these Babycorn Masala Sandwiches with cheese. You could even toast them on a dosa pan.
8. I have used tender babycorn from Mapletree Farms, Hosur, to make these sandwiches. They came with the husk, which I had to remove, along with the fibres. If you are buying peeled, cleaned and packaged babycorn, you can use it straight away.

Did you like this recipe? Do tell me, in your comments!

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This post is for the Healthy Wellthy Cuisines group that I am part of. The members of this group cook for a particular theme every fortnight. This fortnight, all of us are cooking different types of sandwiches.

Here are the other creative and delicious sandwiches prepared by the other participants for the challenge:

• Grilled Vegetable Sandwich by Jayashree
• Mediterranean Kale Sandwich by Seema
• Baked Falafel Sandwich by Shalu
• Paneer Chutney Sandwich by Mayuri
• Chocolate Sandwich with Peanut Butter by Sasmita
• Veg Cheese Sandwich by Geetanjali
• Sesame Veg Sandwich by Rosy
• Veggie Chickpea Salad Sandwich by Ruchi
• Heirloom Tomatoes & Avocado Tartines by Vanita

I’m also sharing this post with Fiesta Friday #252. The co-hosts this week are Alex @ Turks Who Eat and Zeba @ Food For The Soul.

Check out the other sandwich recipes on my blog too:

A plethora of them, here| Subway-Style Veggie Delight Sandwich| Bun Sandwiches, 4 ways| Iyengar Bakery-Style Bread Toast| Hung Curd Open Sandwich| Caprese-Style Sandwich| Farmhouse Grilled Sandwich| Dabeli Sandwich| Farmhouse Grilled Sandwich With Masala Bread| Chilli & Mango Grilled Cheese Sandwich| Hot & Sweet Sandwich

Choclo Al Comino| Peruvian Style Corn With Cumin & Lemon

Choclo Al Comino, the very simple recipe that I bring to you today comes all the way from Peru. Peru (officially, The Republic of Peru) is a country in South America that I have always been fascinated by, thanks to its history of many ancient civilisations like the Incas. It is, after all, home to Machu Picchu, that 15th-century Inca place that is one of the seven wonders of the world, and features on most travellers’ bucket list. The same can be said of the Amazonian rainforest that is the pride of Peru, too.

Peruvian cuisine includes dishes cooked by its indigenous people, as well as those brought in by immigrants to the country in later years, such as the Spanish, Italians, Asians, Germans and Africans. Tubers like potatoes and yams, a variety of beans and other legumes, chilli peppers, kiwicha, quinoa and corn are the staples of Peruvian cuisine. The cuisine includes a number of vegetarian and non-vegetarian dishes, as well as several desserts. (Information courtesy: Wikipedia)

Choclo Al Comino is a ‘piqueo‘ (a hors d’ouevre or appetiser) in Peru, typically made with Choclo or the giant corn that is native to the country. Unlike the sweet corn that is commonly available in India, choclo does not have a sweetness to it – it should be more like our desi corn, I am guessing. Boiled kernels of Peruvian corn are sauteed in butter, seasoned with salt and pepper, with a dash of cumin and lemon, to make Choclo Al Comino. It is quite a simple thing to prepare, but one that is extremely delightful when served hot.

The theme this week at Foodie Monday Blog Hop is #InternationalFeast, wherein members are exploring cuisines beyond the realm of India. I chose to make Choclo Al Comino from Peru for the challenge, with Indian sweet corn in the absence of the Peruvian choclo. Well, it turned out absolutely lovely, a pleasure to tuck into, just as I had expected it would be. Our family has a new favourite way to eat corn now!

Let’s now check out how I made the Choclo Al Comino or Peruvian Style Corn With Cumin And Lemon, shall we?

Recipe adapted from: Peru Delights

Ingredients (serves 3-4):

1. 2 big cobs of corn
2. Salt to taste
3. About 4 tablespoons of salted butter
4. 1 tablespoon sugar
5. 1 teaspoon pepper powder or to taste
6. 1 teaspoon roasted cumin powder
7. 1 tablespoon finely chopped fresh coriander leaves
8. A dash of lemon juice

Method:

1. Remove the husks and fibres from the corn cobs. Separate the kernels from the cobs.

2. Place the corn kernels in a pan, and add in just enough water to cover them. Add a little salt.

3. Place the pan on high flame and bring the water to a boil. Then, lower the flame to medium. Keep the pan on medium heat till the corn kernels are cooked. Don’t overly cook the corn kernels – they should be just done and retain their crunch. Switch off the gas at this stage. After the water boils, it should take just about 2 minutes for the corn to cook.

4. When done, transfer the corn kernels to a colander and place in the kitchen sink. Allow all the water to drain out.

5. Heat the butter in a pan. When it melts, turn the flame to medium. Add the cooked corn kernels, the sugar, and salt to taste. Saute on medium flame for a minute, stirring intermittently.

6. Add roasted cumin powder and pepper powder to the pan. Mix well. Saute on medium flame for a minute more. Switch off gas.

7. Mix in lemon juice.

8. Serve immediately, garnished with finely chopped coriander.

Notes:

1. Peruvian giant corn, also called choclo, is typically used to make this dish. In the absence of that, I have used Indian sweet corn.

2. Use sweet corn that is fresh, but not too tender. Only then will it be easy to separate the corn kernels from the cobs. You may use Indian desi corn as well.

3. If the corn you have is sweet enough, you can skip adding the sugar. I used it because the corn I had wasn’t very sweet.

4. The original recipe doesn’t call for coriander, but I have used it here. I felt it added a nice touch to the dish.

5. I have used Amul salted butter in this dish. I think using garlic butter instead would have had a lovely result as well.

6. The original recipe calls for the use of 1/3 cup butter. I have used only about 4 tablespoons.

7. To make roasted cumin powder, heat a pan and add a handful of cumin seeds to it. Dry roast on medium heat till the cumin emits a lovely fragrance. Allow to cool, then make a fine powder in a mixer. Store in a clean, dry, air-tight bottle and use as needed.

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This post is for the Foodie Monday Blog Hop, for the #InternationalFeast challenge.

I’m sharing this post with Fiesta Friday #251. The co-hosts this week are Mollie @ Frugal Hausfrau and Monika @ Everyday Healthy Recipes.

Green Chickpea Salad| Hara Chana Chaat

I bring to you today a healthy snack for those in-between-meal hunger pangs. This is also a perfect snack to whip up for when you want to eat something lovely, which will not make you feel guilty later. This Hara Chana Chaat, made using dried green chickpeas, is super easy to make, yet so delicious!

Here’s how to make this Hara Chana Chaat or Green Chickpea Salad.

Ingredients (serves 2-3):

1. 1/2 cup dry green chickpeas aka hara chana
2. A small piece of raw mango (optional)
3. 1 small tomato
4. A small piece of carrot
5. 1 small onion
6. 1 small cucumber
7. 1 green chilly
8. 1 tablespoon finely grated fresh coriander
9. 1 teaspoon roasted cumin (jeera) powder
10. A dash of chaat masala
11. 1/2 teaspoon black salt (kala namak)
12. Table salt, to taste
13. Juice of 1 lemon or to taste

Method:

1. Soak the dried green chickpeas for 8-10 hours or overnight, using just enough plain water to cover them.
2. When the chickpeas are done soaking, discard the water they were soaked in. Add in just enough fresh water to cover them. Pressure cook for 4 whistles on high flame. Let the pressure release naturally.
3. In the meanwhile, chop the onion, cucumber and tomato finely. Peel the carrot and grate finely. Peel the raw mango and chop finely (if using). Chop the green chilly very finely. Keep aside.
4. When all the pressure has gone down, remove the cooked chickpeas from the cooker. Drain out all the water in which the chickpeas cooked and reserve it – see notes for what to do with this. Place the fully-drained chickpeas in a large mixing bowl.
5. Add the chopped onion, cucumber, tomato, raw mango (if using), green chilly to the mixing bowl. Add the grated carrot and finely chopped coriander to the bowl.
6. Add table salt to taste, chaat masala, black salt, roasted cumin powder and lemon juice to the mixing bowl. Mix well. Your Green Chickpea Salad or Hara Chana Chaat is ready – place it in serving bowls and serve immediately.

Notes:

1. Use a no-seed variety of cucumber, for best results. There’s no need to peel the cucumber. Here, I have used mini cucumbers from Mapletree Farms.
2. Using the raw mango is optional. If you are using it, though, you might want to reduce the quantity of lemon juice you use.
3. Be careful while adding the table salt. You will be adding chaat masala and black salt to the salad as well, both of which have saltiness of their own.
4. You may add any other veggies of your choice to the salad – bell peppers, boiled sweet corn, etc.
5. I have used dry green chickpeas here. You can use fresh ones, instead, too. You may even use other varieties of chickpeas – like kabuli chana, brown chana, etc.
6. I discard the water in which the chana has been soaked overnight, in the morning. I pressure cook the chana with fresh water. This water is drained out and used in a rasam or soup. Only fully-drained chana are used in the salad.
7. I have used store-bought black salt and chaat masala to make this Green Chickpea Salad.
8. To make roasted cumin powder, I dry roast a handful of cumin (jeera) in a pan on medium flame till fragrant, taking care not to burn it. When the roasted cumin has entirely cooled down, dry grind in a mixer to a fine powder. You can even grind it coarsely if you so desire. Store in a clean, dry, air-tight container, and use as needed.
9. Do not let the Green Chickpea Salad sit around for too long after preparing it, as it tends to release a lot of water in that case. For best taste, serve it immediately after preparing.

Did you like this recipe? Do tell me, in your comments!

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I’m sharing this post with My Legume Love Affair (MLLA) #122, a monthly event wherein participants from around the world share vegetarian legume-based recipes.

This month, the event is being hosted by Renu of Cook With Renu. This event was started by Susan of The Well-Seasoned Cook and Lisa of Lisa’s Kitchen.

I’m sharing this post with Fiesta Friday #251. The co-hosts this week are Mollie @ Frugal Hausfrau and Monika @ Everyday Healthy Recipes.

Keerai Poriyal| Rainbow Chard Stir-Fry

Until very recently, Rainbow Chard was something I only ever read about on international food blogs. It wasn’t readily available in India – it still isn’t, in the mainstream market. If at all we find a vendor selling it, it costs a bomb. No wonder it isn’t a popular green in Indian households! A pity, considering how full of nutrition the greens are, and oh-so-pretty with those gorgeously coloured stalks!

Just a couple of weeks ago, I found Mapletree Farms from Hosur selling their organically grown produce at Ragi Kana, a very non-commercial market that happens every Sunday at Bannerghatta, an event that I have come to love. I was thrilled to find Swiss Chard and Rainbow Chard among the veggies on offer by Mapletree – all of which was very fresh, very much grown locally, without the use of pesticides, and priced quite nominally too. I simply had to pick up some of their produce, Swiss Chard included – I’d be a fool not to! I must say I am thrilled with the variety of greens, fruits and veggies that Mapletree offers; it has been an out-and-out delight using this great-quality produce in my kitchen. I can’t see myself not being a regular customer of theirs! (An honest, straight-out-of-the-heart review that I make without any commercials involved.)

The Swiss Rainbow Chard that I picked up at Ragi Kana last week. When greens look as good as that, how do you not click them?!

I used the Rainbow Chard leaves in a very Tamilian stir-fry, a Keerai Poriyal. This is an easy preparation, one that takes bare minutes to put together, and is quite a delicious way to get all the nutrition from those greens in. All of us at home absolutely loved it! It made a wonderful pair with the sambar rice I served it with.

Keerai Poriyal or Tamilnadu-Style Rainbow Chard Stir-Fry

Let’s now check out the recipe I used for the Keerai Poriyal or Rainbow Chard Stir-Fry, shall we?

Ingredients (serves 2):

1. 1 medium-sized bunch of Swiss chard, roughly 3 cups when finely chopped
2. 1 tablespoon oil
3. 1 teaspoon mustard seeds aka rai
4. 2 pinches of asafoetida or hing
5. 1 teaspoon cumin seeds or jeera
6. 1 teaspoon split white urad dal
7. 2-3 dry red chillies
8. Salt to taste
9. 1/2 teaspoon turmeric powder
10. 1 tablespoon sugar, or to taste
11. 1/4 cup fresh grated coconut

Method:

1. Wash the greens well under running water. Place them in a colander for a few minutes, and let all the water drain away.
2. Chop the greens finely. Keep aside.
3. Heat oil in a pan. Add the mustard seeds, and let them pop. Add the dry red chillies, cumin, urad dal and asafoetida. Let them stay in for a couple of seconds, or till the urad dal begins to brown. Take care to ensure that the ingredients do not burn.
4. Now, turn the flame down to medium. Add the finely chopped greens to the pan. Cook, stirring intermittently, till the greens wilt, about 2 minutes.
5. Lightly salt the greens, and add the sugar and turmeric powder. Mix well. Cook on medium flame, stirring intermittently, till everything is well incorporated together. In another 2 minutes or so, any water draining out of the greens should have dried up, and the stir-fry should get dry.
6. Add the coconut at this stage. Mix well. Cook on medium flame for a minute more. Switch off gas.
7. Serve hot or at room temperature with hot rice, along with morkozhambu, rasam, sambar or vattalkozhambu.

Notes:

1. Gingelly oil or coconut oil works best, in this Keerai Poriyal. If you don’t have either, though, any other variety of oil you prefer can be used.
2. Some green peas, chopped carrot, boiled chickpeas or cowpeas, garlic cloves, pearl onions, chopped beans or red onion can be added to the Swiss Chard Stir-Fry too. We usually keep it really simple, though, and use only the greens.
3. Any other greens (spinach or amaranth, for example) can be used to make a stir-fry in a similar manner, instead of Swiss Chard. You can even mix 2-3 varieties of greens.
4. Be careful while adding the salt. The greens don’t withstand salt very well – the dish can become overly salty if you aren’t cautious.
5. Adjust the quantity of coconut you use, depending upon personal taste preferences.
6. Chop the greens finely, for a great consistency of the Keerai Poriyal.
7. You may skip the sugar entirely, but I like adding it in. It balances out any slight bitterness that the greens might have.
8. Finely chopped coriander or curry leaves can be added to the stir-fry too. We usually don’t.
9. The heat in this Keerai Poriyal comes only from the dried red chillies. If you want more spiciness, you may add in a dash of red chilli powder, but that does not really belong in an authentic Keerai Poriyal.
10. Do not add any water while cooking the stir-fry. The greens will release enough juices of their own, and the stir-fry will have enough liquid to cook in. Cook the stir-fry uncovered.

Do you like the recipe? Do tell me, in your comments!

I’m sharing this post with Fiesta Friday #251. The co-hosts this week are Mollie @ Frugal Hausfrau and Monika @ Everyday Healthy Recipes.