Ponnanganni Keerai Varai With Grated Coconut | Alternanthera Sessilis Recipe
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Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2 People
 
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Ingredients
  • Ponnanganni keerai/Alternanthera sessilis - 125g
  • Grated coconut - 2 tablespoons
  • Large onion - ½
  • Green chili - 1 or 2
  • Red chili - 1 or 2
  • Turmeric powder - ¼ teaspoon
  • Salt - As you need
  • Cooking oil - As you need
Instructions
  1. Chop the onion. Cut the red chili and green chili into medium sized pieces. Get ready with grated coconut, turmeric powder, and salt. (Refer Note 1)
  2. Take the bunch of ponnanganni keerai. Remove the leaves from its stem. Chop the leaves finely and rinse it well at least 1 or 2 times. (Refer Note 2)
  3. Add turmeric powder and salt into the finely chopped ponnanganni keerai. Mix everything well and keep aside.
  4. Heat the oil in a cooking pan. Add onions, green chili, and red chili. Sauté until the onion turns into golden color.
  5. Now add finely chopped ponnanganni keerai.
  6. Stir, mix and cook uncovered under medium flame for 4 to 6 minutes. You should stir and mix constantly.
  7. Add grated coconut. Cook and stir constantly for 1 or 2 minutes under medium flame.
  8. Serve and enjoy this Sri Lankan style healthy ponnanganni keerai varai with grated coconut.
Notes
Note 1: Grated coconut is the main ingredient to this recipe. It gives a good taste and smell. But you can cook this dish without grated coconut as well.

Note 2: Some people, including me, using the upper part of the stem as well for cooking. So, you don’t need to ignore the whole stem.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/ponnanganni-keerai-varai-grated-coconut-alternanthera-sessilis-recipe/