1. Remove the root part of the keerai and look for any other plants; wash the keerai well.
2. Drain and chop it roughly.
3. Boil water (very less) and add sugar and chopped greens.
4. Cook until the stems get soft and drain the water.
5. Reserve to use it in sambar or in some other gravy that you prepare.
6. First grind peeled garlic and salt in the mixer.
7. Then add the cooked, cooled keerai and grind well to make a puree consistency.
8. Serve with hot rice and ghee!
9. Accompany with any curry and enjoy the healthy and tasty masiyal.

Recipe courtesy: Rak`s Kitchen