Ponnangkani Keerai Varai

 

This is a creeper with small leaves and flowers. People cook this as a varai and eat with rice and are very delicious.
This ponnangkani Keerai can be bought in Sri Lankan shops in the West and select a fairly fresh bundle.

Ingredients:

Ponnangkani Keerai 1 bundle or 200 Gms just leaves only
Onion small 1
Dry chillies 3
Coconut scarped 3 tablespoons
Oil 1 tablespoon
Salt to taste

Method:

Separate all the good leaves and collect them in a dish. This is a test for your patience!

From one bundle you will collect a small amount of leaves and perhaps you will need two or more bundle of Keerai to start with.

Wash the leaves thoroughly in water.

Chop the leaves roughly into pieces; it is not necessary to cut them small.

In a hot pan add oil and when hot fry onions until soft.

Add the chopped dry chillies and fry further.

When ready add the leaves and stir well until the leaves are cooked; may need a little water.

Add salt and mix.

Now add the coconut scrapings and stir until the coconut is dry and well mixed with the leaves.

Do not overcook the leaves.