Stir-frying agathi keerai is a delicious way to enjoy its health benefits — without the bitterness.
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Agathi keerai is a nutritional powerhouse — rich in vitamins, minerals, and antioxidants. But let’s be honest: it’s not everyone’s favorite green. The bitterness can be a dealbreaker. That’s why this quick stir-fry with coconut and spices is my go-to recipe when rotating healthy greens into my diet. It’s flavorful, fast, and makes agathi keerai taste delicious — even for those who usually avoid bitter greens.
And if you’re building a weekly meal plan that’s both nourishing and practical, this stir-fry fits beautifully into your gut-friendly, plant-based rotation.
What Is Agathi Keerai?
Agathi keerai (Sesbania Grandiflora) is also known as the vegetable hummingbird or hummingbird tree. In Sinhala, it’s called Kathurumurunga. The leaves and flowers are edible and used in stir-fries, soups, curries, and even on fritters.
The name “Agathi” comes from the Sanskrit word Agasti, meaning “one who is fast” — a nod to its digestive benefits and medicinal properties.
Health Benefits of Agathi Keerai
- Rich in Vitamin A, C, calcium, iron, and magnesium
- High in dietary fiber and antioxidants
- Supports digestion, immunity, and heart health
- May help reduce inflammation and strengthen bones
- Known in Ayurveda for gut balance and detoxification
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How to Reduce Bitterness When Stir-Frying
- Use coconut to mellow the flavor
- Add spices like turmeric and garlic
- Cook on low flame with minimal water
- Avoid overcooking to preserve nutrients
Agathi Keerai Stir-Fry Recipe
Prep Steps
- Soak fresh Agathi leaves in water for 10 minutes. Rinse and drain.
- Remove leaves from stems. Discard wilted leaves.
- Rinse again and set aside.
Cooking Steps
- Heat oil in a pan.
- Temper mustard seeds, urad dal, dried red chili until lightly brown.
- Add chopped onions, garlic, green chilies, and curry leaves. Sauté until fragrant.
- Add Agathi leaves, chili powder, turmeric, and salt. Stir and cook covered on low flame for 5 minutes.
- Reduce heat, add grated coconut flaks and stir well.
- Squeeze fresh lime juice to balance the lingering bitterness
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What Does It Taste Like?
Agathi keerai has a distinct bitter taste, similar to spinach but coarser. When stir-fried with coconut and spices, the bitterness is reduced and the texture becomes soft and satisfying.
Perfect Pairings
- White rice + sambar or rasam
- Chapati or roti
- Mild curries or poriyal
- Lentil soups or grain bowls
Side Effects & Moderation
Agathi keerai is very nutritious, but consuming large amounts may cause stomach upset in some people. If you’re new to it, start with small portions and observe how your body responds.
Agathi Keerai Recipe
Ingredients
Method
- Soak fresh Agathi leaves in water for 10 minutes. Rinse and drain.
- Remove leaves from stems. Discard wilted leaves. Rinse again and set aside.
- Heat oil in a pan. Temper mustard seeds, urad dal, dried red chili.
- Add chopped onions, garlic, green chilies, and curry leaves. Sauté until fragrant.
- Add Agathi leaves, chili powder, turmeric, and salt. Stir and cook covered on low flame for 5 minutes.
- Reduce heat, remove lid and combine grated coconut flakes. Stir well.
- Squeeze fresh lime juice and add salt if needed to balance the bitterness.
Final Thoughts
Agathi keerai isn’t just a bitter green — it’s a deeply nourishing ingredient with powerful health benefits. This stir-fry is a simple way to enjoy it without the bitterness. And if you’re building a weekly meal plan that supports wellness and simplicity, explore my Plan, Eat & Repeat Printables — designed to help busy families stay organized and inspired.
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