0 DHANTU KAAMBU PORIYAL

Recipe photo from my SIL Priya.
kaambu means the stem
Poriyal - dry side dish

Dhantu/thota kura/mullai keerai/amarnath leaves - 1 bunch
( no need for the leaves...remove and use as masiyal or with dhals...just remove roots and clean and was the stem..cut into small pieces)

Dhantu stem(kaambu) - out of one big bunch
Onion - 1 small chopped fine
Red chillies - 2 broken into half
Chilli powder/sambar powder - 1 tbsp
Turmeric powder - 1/4 tsp
Salt as needed
Mustard seeds - few
Urad dhal - few
Curry leaves - few
Oil - 1 tbsp
In a vessel add the stem with water and cook till the stem are soft but firm... drain excess water.
Heat oil in a pan and add mustard seeds, urad dhal and curry leaves... when they pop out add red chillies and chopped onions... fry till onions are light brown... next can add some crushed garlic- optional... add the cooked stem, salt, turmeric powder and chilli/sambar powder.. mix well and fry for 2- 3 minutes.