Here is one leafy vegetable I loved most in life ! Far away at my village in Kerala,we have a very informal relation with this spinach,which we fondly call cheera and grow in batches in between banana plants or under a nearby coconut tree.A usual scene in most of the households may be the sudden plucking of these cheera just before lunch depending upon the menu they are planning.Even today I consider it as one of the pretty nostalgic memories of home !!
This is my own recipe for naadan cheera we get in Kerala.Since I am convinced myself the idea of adding garlic or jeera/cumin to this thoran make it rather alien in flavour,I have confined it to simple and real as I can..
- Bunch of spinach/cheera
- 1 tsp coconut oil
- 3 shallots
- 1 green chilly
- 2 tbsp grated coconut
- Pinch of turmeric powder
- 1/4 tsp chilly powder
- Salt as needed (wiser to use less.As cheera wilts and shrinks,there is a always a chance to end up in more.)
- Wash spinach thoroughly and keep in a strainer to remove water.Chop it fine after some time.
- Crush the coconut along with others mentioned in ‘crush’ section
- Heat coconut oil in a skillet and drop the chopped spinach.Mix it slowly with a spoon. The heat should be high.
- When the spinach start wilting,make a well in the middle and put the coconut mixture in this.Now bring the spinach over this and reduce the flame.Cook it for one minute.
- Again saute well and check seasoning.Add salt if needed.Shift to the high flame mode and make it dry.
- Serve hot with Rice.