Cheerathandu Spinach Stem Curry

Ingredients

• Spinach stems (cheerathandu) - 1 cup
• Tomato - 2 whole
• Green chili - 4 whole
• Turmeric powder - 1 tsp
• Shallot - 4 whole
• Coconut - 1 cup
• Red chili powder - 1 tsp
• Cumin seeds - 1 tsp
• Yogurt - 1 tbsp
• Mustard seeds - 1 tsp
• Salt, to taste
• Oil
• Curry leaves

Instructions

1. 1Prepare the produce: wash the spinach stems and chop them into bite-size pieces, chop the tomatoes, slit the green chilies lengthwise, and peel the shallots.
2. 2Grate the coconut and place it in a blender with the peeled shallots, red chili powder, cumin seeds and yogurt; pulse to a fine paste, adding a tablespoon of water if the blender needs help.
3. 3Place the chopped tomato, chopped spinach stems, slit green chilies and turmeric powder into a pressure cooker with a little water and cook for one whistle; allow it to cool slightly, then open the lid and mash the mixture coarsely.
4. 4Stir the coconut paste into the mashed vegetable mixture and bring it to a gentle boil so the flavors combine; once it starts boiling, remove from the heat.
5. 5Heat a little oil in a small pan until shimmering, add the mustard seeds and let them splutter; when they begin to pop, add the curry leaves, then pour this tempering over the curry.
6. 6Garnish with a few extra curry leaves if you like and serve the curry with rice.
7. 7Optional: finish with a squeeze of lemon for brightness before serving.