There are different types of Greens available in India. Some are good for Poriyal and some for Masiyal, while yet there are some that tastes great in Chutnies / Gravies / Kuzhambu. Each variety has a bevy of benefits. I like Pasalai keerai because it is easy to clean and pick.
Here is regional recipe - Chettinad style of cooking Keerai. Simple and delicious.
Makes a complete meal with Rice, Rasam and Ennai Vazhakkai. Tastes delicious with Ghee and rice.
Pasala Keerai - 1 bunch
Small Onions - 7 - 10, cut into 2
Tomato - 1, chopped
Green Chillies - 2, slit
Jeera - 1/2 tsp
Cooked Moong Dal - 1/4 cup
Tamarind Paste - 1/4 tsp
Sambhar Powder - 1/4 tsp
Salt to taste
Pick and wash the greens.
Add chopped onions, tomatoes, chillies, jeera and dal.
Cover and cook until soft, adding very little water.
Mash using a potato masher.
Add thick tamarind extract, sambhar powder and salt to taste.