This is my grandmother’s recipe, as often cooked at home by my mother. Since I was on an Indian culinary journey last month, I realize that this recipe resembles a simpler variant of the Kerala avial, sans the curd.

Mulai keerai aviyal

Cooking time: 10 – 12 mins

Serves 4

Ingredients:

• Amaranth greens/ mulai keerai/ thampala – 2½ cup, washed thoroughly and finely chopped
• Carrot – ½ cup, sliced
• Chilli – 1, chopped
• Onion – 1 small, chopped
• Garlic – 1 or 2 cloves, chopped
• Salt to taste
• Water
• Scraped coconut – 1 tbsp

Method:

1. Put the washed and chopped vegetables in a pot with ½ cup of water and salt. Cook till the veggies are tender and the water dries up.
2. Add the scraped coconut, mix well and cook for another 2 mins.
3. Serve hot with rice.

Recipe source: Raji Thillainathan.