I think water spinach is called vallal in Thamizh, though I may be wrong. I have grown up eating this very tasty green that is plentifully available all over South East Asia. Normally called kang kong (or variations of this name) in the entire region. In years of yore, this green was only available in East India. But I have seen this now available all across Delhi/NCR. I buy this whenever I come across this as I have some very interesting recipes from South East Asia. And Hari, being a Bengali, is very familiar with water spinach as knows several recipes as well. In the recipe I am sharing today, I have adapted this green to a very traditional dish, called poriyal, made with amaranth. I was sure that a poriyal with water spinach will taste equally good, if not better, than the amaranth poriyal. And I was not wrong. So, here goes the recipe.

Ingredients
2 small bunches water spinach
1 onion
4 flakes garlic (optional)
Unrefined salt to taste
4 tbsp grated coconut
To Temper
1/2 tsp mustard seeds
1 tsp split black gram (urad dal, ulutham parupu)
2 dried red chilis
Method
Clean and wash the water spinach
Chop fine along with stems
Set aside
Chop onion and garlic (if using) into thin circles
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the black lentils and the red chilis (broken into 2 pieces)
Add chopped garlic and roast till turns a golden colour (sprinkle a little water, if necessary)
Add onion and continue to cook till the onion turns translucent
Add the water spinach and salt
Stir gently as the water spinach reduces in volume and releases water
Cook on high flame so that the water evaporates as the water spinach cooks
Continue to cook till the stems turn translucent
Keep stirring so that the spinach does not burn
Add the grated coconut and mix well
Remove from flame and serve hot with steamed red/brown/millet rice and a gravy dish of your choice to mix with the rice
Enjoy!