1. Take the leaves from agathi keerai bundles and clean thoroughly to remove sand.
2. Cook moong dal in a heavy bottomed pan by adding 1 cup of water and a pinch of turmeric powder
3. Moong dal should be cooked well but at the sametime if we press the dal it should not smash well.
4. Remove the cooked moong dal and keep aside.
5. In the pan, heat oil, add mustard seeds.
6. When the mustard seeds sputter add urad dal and fry till it turns golden brown color
7. Add broken red chilli and mix well.
8. Now add the cleaned agathi keerai to the pan and sprinkle some water along with required salt.
9. Add necessary water to cook the keerai completely.
10. This agathi keerai will take more time to cook than other green leafy vegetables.
11. Once the keerai is cooked completely, add the grated coconut and mix it well.
12. The yummy Agathi keerai curry is ready to serve.

Note: Agathi Keerai (Sesbania grandiflora) is high in calcium and iron.

Recipe & image courtesy: www.subbuskitchen.com