Venthaya Keerai Thogayal

The last 2 weeks have been interesting in terms of the kind of food I cooked at home. I happened to lay my hands on a lot of keerai varieties including the original Indian thandu keerai, agathi keerai, baby spinach and of course, Venthaya Keerai. We prefer venthaya keerai either in a paratha or in aloo methi. I tried out this thogayal today and I reckon that it is a pretty awesome dish.

Methi Leaves/Venthaya Keerai: 1 bunch, washed, stalks removed, roughly chopped
Urad Dal: 1/4 cup or 3 tbsp
Red Chillies: 4-5
Hing
Salt
Tamarind: a small marble size, soaked in water and extracted or 1 tsp pate

Heat a skillet/pan, dry roast the urad dal till it turns pink and keep it aside.
Now, add a tsp of oil and roast the chillies, keep aside.
In the same pan, add the leaves and stir fry for about 2 mins until wilted and cooked.
Put all the ingredients into a blender and blend well until smooth.
Adjust seasoning and serve with hot rice/idlis/dosai.