Manathakkali Keerai Chutney | Night Shade Green Leaves Dip

How many of you are lucky as me?  I got this manathakkali keerai named as Hierba Mora (Spanish) in ASSI Plaza, Duluth. Very much excited and stumbled for a minute. I confirmed it by tasting the green fruit. Two years back I had this when I was in hometown. During the last days of that vacation, I asked my mom to prepare daily and we packed freshly picked leaves from our garden to our 3 days stay in Chennai. Even I tried to bring here, how mad am I 🙂 I proudly showed the leaves to my Mom in Skype. My MIL often says that she makes this chutney for my niece, but I have not tasted. I grasped this recipe from her who is the right person to help me out today 🙂

Ingredients
Manathakkali Keerai – 1/2 Bunch
Chana Dhal – 3/4 Tbsp
Urad Dhal – 3/4 Tbsp
Shallot – 5 Numbers
Green Chili – 1-2 Numbers
Oil – 1 Tbsp
Shredded Coconut – 2-3 Tbsp
Salt, Tamarind – As Required

Method

• Clean and chop the keerai roughly.
• Heat Oil add dhals fry till golden brown.
• Add Chili, Onion, Tamarind and Salt, saute till raw smell goes off.
• Add the chopped green leaves saute till it shrinks and all water gets evaporated.
• Finally add Coconut and remove from heat.

• Allow to cool and grind to fine paste.

Note:
Today lack of Shallot tends me to add big onion, but tastes great with shallot.