Murungai leaves - 2 cups   

Sambar onion - 20 nos

Red Chillies -  2 Nos

Urad dal -  1 tsp 

Asafoetida Powder - a pinch

Mustard - ½ tsp 

Coconut Gratings -  2 tsp 

Oil -  1 tsp 

Salt  - to taste


Remove the leaves from the stem. 
Wash well and keep aside.
In a kadai put the oil and when it is hot add mustard. 
When it pops up add red chillies broken into pieces and urad dhal, 

asafotida and fry well. 
Add chopped sambar onion saute well and add  Murungai Keerai ,   stir well. 
Cover with lid and reduce the heat to low (No need to add water). 
Stir now and then and cook till the keerai is cooked well.  
Add  salt and coconut gratings and mix well.