Step 1

Clean the keerai and remove the root part. Wash it properly and chop finely along with the stem.

Step 2

Chop onions and cut garlic to thin circles.

Step 3

Heat a pan with oil and temper with the items given under ‘To temper’ table.

Step 4

Add chopped garlic and fry till its starts turning golden in colour.

Step 5

Add onion and fry till transparent.Sprinkle sugar, in goes keerai and required salt.

Step 6

Stir slowly as the keerai reduces in volume as it gets cooked,it leaves water,so no need to add any water.

Step 7

Keep the flame in high so that the water evaporates, as the keerai gets cooked.

Step 8

Cook till the stem gets cooked,you can notice it turning translucent comparatively after it gets cooked.

Step 9

Keep stirring to avoid burning as we cook in high flame.

Step 10

Lastly add the coconut and stir well until you get a dry poriyal.