The bunch of Ponnanganni Keerai was too much for three of us, I ended up in making variety of dishes using the greens. This recipe is for my son who doesn’t easily eat Kootu or Thogayal. An interesting and tasty vadai using this keerai with Kaaramani (Lobia) became a huge hit and my son absolutely loved it.

I have shared the benefits of this greens in my earlier post. Please do check.

I use cold pressed groundnut oil for frying which not only enhances the taste but also gives a crispy vadai.

Please do try and share your valuable feedback.