300 Grams alternanthera sessilis (wash and cut)
1 Small onion
100 Grams coconut (grated)
1/2 Teaspoon salt
Using your finger tips separate tender alternanthera sessilis stems with leaves and set aside. (Tender alternanthera sessilis stems are delicious than the mature ones)
Thoroughly wash the alternanthera sessilis leaves with stems using a cold running water. Then hold the alternanthera sessilis bunch firmly together & cut into halves. Now take the two parts of the bunch & hold the cut sides of the two parts together. By using a sharp knife cut the bunch into thin slices as possible & put them into a large bowl.
Now in a sauce pan add washed and thinly cut alternanthera sessilis leaves & stems, salt, onion and grated coconut. Then mix well all together using you fingertips or a spoon (If you like you can add thinly sliced green chillies in this to make it little bit hot).
Heat sauce pan over medium heat and cook for about 5 minutes, While stirring occasionally to prevent alternanthera sessilis getting stick to the bottom of the pan. After 5 minutes turn off the heat and serve hot with curry and rice.