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Ingredients

• 2 bunches agathi leaves, leaves separated from stem, washed well
• 1 tsp turmeric powder
• 3 tsp oil
• ¼ tsp fenugreek seeds
• ½ tsp mustard seeds
• ½ tsp split black gram, skinless (dhuli urad dal)
• 1 red chilli
• 2"-piece coconut, fresh, grated
• Salt to taste

Method

1. Boil the agathi leaves in water with a pinch of turmeric and salt, then drain.
2. Place the leaves in a pan with a little salt and cook until soft.
3. In another pan, heat the oil and add the mustard seeds, fenugreek seeds, and split black gram.
4. As they begin to change colour, add the red chilli and coconut.
5. Add this tempering to the agathi leaves.
6. Mix and remove from heat. Serve.