Agathikerrai karamdhu

Agathi keerai is a good source of calcium and iron sure to strengthen bones. It is good to take after a fast like ekadasi as it removes toxins from the blood. Even murungai keerai or drumstick leaves can be used instead of agathi keerai.
Ingredients:
Agathi keerai or murungai keerai - 1 bunch
Coconut oil or cooking oil - 1tsp
Mustard seeds - 1/2 tsp
Urid dal - 1/2 tsp
Red chili - 2
Asafoetida - a pinch
Moong dal - 2 tsp
Grated coconut - 1 tsp
Salt - 1/2 tsp
Turmeric powder - a pinch
Method:

• Soak mung dal till you clean the keerai.

• Remove the leaves from the stem. You can use the flowers found along with the keerai. Carefully remove the yellow colored leaves which may cause dysentery. Rinse twice in fresh water.
• Chop it to small bits.
• Heat the pan and add oil and mustard seeds. Add urid dal, red chili pieces and asafoetida once the mustard seeds splutters.
• Add 1/4 cup of water and soaked moong dal, chopped keerai, turmeric powder, salt. Keep the pan closed. 
• stir well after two minutes.
• Once the keerai is cooked add grated coconut. Leave it on the fire till all the water evaporates. 

Note: Keerai should be cooked well. This keerai should be used once in 15 days. Not too often.