Kusa Sukkah (dry) Sabji

INGREDIENTS

3 cups chopped kusa

1 tbsp oil

1/4 tsp mustard seeds

One sprig of curry leaves

Two green chilies chopped

1/4 cup finely cut onions

1/4 tsp turmeric powder, optional

Salt to taste

Three tbsp freshly grated coconut, optional

METHOD

Rinse and drain the chopped Kusa. Set it aside. Heat the oil in a medium sized kadhai over medium heat and add mustard seeds to it. When they start spluttering, add kadipatta and green chilies to it. Let it fry for around 20 seconds and then add onions. Fry them until they have softened. Add chopped kusa, turmeric powder, and salt. Mix well. Cover the kadhai with a lid. Let it cook on medium-low heat for 10 minutes. Add the grated coconut to the cooked kusa and mix well. Cover the wok with a lid. Let the kusa simmer in the kadhai for another 5 minutes before taking it off heat. Serve hot with steamed.