Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag

• Servings: 4
• Preparation time: 3-4 minutes.
• Boiling time: 3-4 minutes.
• Frying time: 10 minutes.
• Cooking time: 15 minutes.
• Total time: 35 minutes.

For me there is nothing more satisfying than picking fresh Poonnangani right from my kitchen garden; ‘Poonnangani’ makes our body glow like gold, Malai (fresh cream) help to gain a lustrous, shinier and healthier skin as well.

It looks simply yummy and inviting. It is very fresh and flavourful.

Ingredients:

• Poonnangani: 200 gm
• Madras Onion: 6-8 no.
• Tomato: 2 no. (Medium)
• Garlic: 5 cloves (medium size)
• Ginger: 2 inch piece
• Fresh cream /malai: half cup
• Oil: 2 table spoon
• Salt: half teaspoon
• Bay leaf: 1 no.
• Cinnamon: 2” stick
• Cumin seed (Jeera): 1 teaspoon
• Green chilli: (optional)

Preparation:

1. Cut ginger in small pieces.
2. Boil / microwave Poonnangani along with ginger and salt for 3 minutes and make fine paste. Keep aside.
3. Chop onion and garlic into fine pieces. Keep aside.
4. Chop tomato, into big pieces. Keep aside.

Method:

1. Take a pan. Put oil, when smoke starts coming, add cumin seed, cinnamon and bay leaf ; sputter for few seconds, add chopped onion, garlic and green chilli.
2. Fry till onion becomes translucent; add chopped tomato and fry  for couple of minutes, add Poonnangani paste and ¼ teaspoon salt.
3. Add half cup of water;  just boil, add malai, continue to boil it.
4.  put off the flame; transfer into serving bowl.
5. Garnish with malai. Poonnangani malai sag is ready to be served.
6. Serve with chapatti or rice.

   

   

   

   

   

   

   

   

   

Poonnangani keerai (dwarf copper leaves) malai (fresh cream) saag by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.