1. clean the keerai - spinach / agathi keerai is preferable
2. take a wide pan and take enough water to immerse the keerai, cook for 2 mins, and then let it cool and blend into a paste.
3. heat oil, ghee in a rice cooker
4. add mustard seeds, cumin seeds and all the whole garam masala ingredients
5. add green chillies, finely chopped onions, ginger garlic paste and cook until the raw smell is gone
6. add finely chopped tomato and cook until mushy
7. now add the spinach paste, and mix gently.
8. add 2 cups of water (for 1 cup of rice), and add salt to taste
9. when the water starts to boil, add the rice and cover the cooker with the lid, let it cook until 3 whistles.
2. take a wide pan and take enough water to immerse the keerai, cook for 2 mins, and then let it cool and blend into a paste.
3. heat oil, ghee in a rice cooker
4. add mustard seeds, cumin seeds and all the whole garam masala ingredients
5. add green chillies, finely chopped onions, ginger garlic paste and cook until the raw smell is gone
6. add finely chopped tomato and cook until mushy
7. now add the spinach paste, and mix gently.
8. add 2 cups of water (for 1 cup of rice), and add salt to taste
9. when the water starts to boil, add the rice and cover the cooker with the lid, let it cook until 3 whistles.
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