Manathakkali keerai / BlackNightShade is a variety of spinach that is very effective in curing mouth and stomach ulcers. Though it has a slight bitter taste, its medicinal benefit overcomes it. This spinach has small berries which are also used in Indian cooking as sundried ‘Manathakkali vathal’ or as fresh ones in preparing curries. This stir fry can be had as a sidedish for rice or it can be mixed with hot steamed rice along with ghee.
Manathakkali keerai – 1 bunch
Shallots – 10 nos
Greenchilli – 2 nos
Curry leaves – 1 sprig
Cumin seeds – 1 tsp
Grated coconut – 1 cup
Mustard seeds – 1/2 tsp
Urad dhal – 1/2 tsp
Sesame Oil – 1 tbsp
Salt – to taste
Water – 1/4 cup (approx)
- Clean the spinach and wash it in running water.
- Chop the spinach roughly and keep aside.
- In a kadai, heat sesame oil and let the mustard seeds splutter. Then add uradh dhal and let it turn golden brown.
- Then add the cumin seeds and once the flavor arises, add curry leaves.
- Add in the chopped shallots and green chillies and saute for a minute.
- Now add in the chopped spinach, required salt and mix well.
- Cover and cook till the spinach shrinks in size.
- Now add grated coconut and little water.
- Mix well and cook in medium flame for about 5 mins so that the flavor of coconut gets mixed well with spinach.
- Saute the spinach till its dry and switch of the flame.