Clean the keerai and remove the root part. Wash it properly and chop finely along with the stem.
Chop onions and cut garlic to thin circles.
Heat a pan with oil and temper with the items given under ‘To temper’ table.
Add chopped garlic and fry till its starts turning golden in colour.
Add onion and fry till transparent.Sprinkle sugar, in goes keerai and required salt.
Stir slowly as the keerai reduces in volume as it gets cooked,it leaves water,so no need to add any water.
Keep the flame in high so that the water evaporates, as the keerai gets cooked.
Cook till the stem gets cooked,you can notice it turning translucent comparatively after it gets cooked.
Keep stirring to avoid burning as we cook in high flame.
Lastly add the coconut and stir well until you get a dry poriyal.