Stirfried Alternanthera sessilis/ Honagone Soppu - Palya

After a long time I happened to find this green leafy veggie at Mustafa. It has a distinct aromatic flavor when cooked and is a veggie with bunch of medicinal properties. For all those bloggers who come from different parts of India & world here are the names in their local languages:
Kannada:Hongagone Soppu, Konkani: Koypa, Tamil: Ponnangani Kerai, Telugu: Ponnangantikura, Malayalam: Ponnankannikkira, Hindi:Garundi, rest of the world is commonly known as sessile joyweed or dwarf copperleaf.

Few of the medicinal properties of Honagone Soppu are :
1. Stems and leaves are used for eye ailments 2. Shoots with other ingrediants used to restore virility 3. Decoction is taken with little salt to check vomiting in blood 4. Stirfried with a little pepper and salt and eaten helps to reduce weight
It is under investigation from Taiwan scientists for its hepatoprotective (Liver Protection) properties. It is also a easy to grow plant. I just planted a few stems with roots and my pot is now full of this green leafy veggie!




Homegrown Honagone Soppu

Honagone Soppu stirfried with herbs and spices is a joy to eat with hot rice or chapathi or any indian bread. The aroma of these leaves blended with spices is very inviting. It is a very 'simple to do' recipe and takes about 8-10 mins of cooking time provided you have the leaves separated out of the stem. Separate the leaves at your leisure time (while watching TV etc) and store in a plastic bag.

Ingrediants :

Leaves of Hongone Soppu : 3 big cups (Wash and Cut)

Cooked Lentils : 2 tbsp (optional, tastes good if u add)

Green Chillies : 4 (slit vertically)

Onion: 1 medium size (diced to cubes of 1/2")

Garlic: 1 pod (minced)

pepper: 1/2 tsp

Sambhar Powder/Srilankan curry powder : 1tbsp

turmeric: a pinch

Oil: 1tbsp

Tadka/Tampering Ingrediants:

Mustard & urad dhal

Heat oil in a wide pan, add mustard. When mustard stops crackling, add urad dhal fry till it turns brown followed by garlic, fry till garlic turns brown and then add green chillies; Onion follows, and then is the turn of pepper& turmeric to go in. When onions turn transcluscent add finely chopped greens, mix and cover cook for 3-4 mins till the leaves get cooked. Once the leaves are cooked add sambhar powder and mix, add cooked lentils. Simmer on low heat for about a min or two and remove the pan from stove and let it cool. Keep the pan covered with a lid. Serve after 3 mins. This will allow the flavors to mix well with soppu/leaves. Serve hot with rice or chapathi.

This is my entry for Earth food event conducted by Meeta of What's for Lunch Honey


Now answering Meeta's question 'what action are you taking that helps the earth' I would like to say I have planted atleast 4 plants where ever we have lived. Both hubby and me are plant lovers and we have a beautiful balcony garden in Singapore. We are proud owners of Hibiscus, Jasmine, Tumbe, Tulsi, Shanku hoovu(pardon me dont know their english names), etc.,

16 comments:

Asha said...

I haven't Honagone soppu in a long time! Looks delicious.
You can send this to Meeta for her Earth Food event.You have to add her logo and link first!:))

Taste of Mysore said...

@ Ashaji, It tastes very delicious too. Try it if you happen to get honagone soppu in US.

Sharmi said...

while in India I used to have this but in US I dont know how to recognise between two green leafy veggies. I am too bad at that. your palya looks great.

Taste of Mysore said...

@Sharmi,
hehee except few kerai like Spinach, Dill, Drumstick Leaves& Amaranth I can't differentiate btw other leafy veggie. Here in Singapore they label all veggies so it is easy for people like me
;-)

Roopa said...

yummy lakshmi, i love this vege, btw u can find this in most of the shops near little india area. your pot looks fresh....

Taste of Mysore said...

@ Roopa, Hahaaa Roopa I am such a dumb in recognising the soppu. But now I have them in the pot :D!

swapna susarla said...

Thats a delightfull recipe.

Taste of Mysore said...

@ Swapna,
Thanks Swapna. Do give a try it tastes delicious too.

meena said...

Hi,
Am new to your blog...but I loved the way you have presented the things and all...Am sure to become a daily visitor to your blog..

I know that honaganne soppu is good for health. But have never tried cooking anything.
After seeing your dish, I have to give it a try...Looks delicious...

Taste of Mysore said...

@ Meena,
I am flattered with those words of yours. You are welcome dear. Thanks for stopping by. Give a try to palya it tastes yumm.

Meeta said...

This was a very informative post. I was honestly unaware of of this. When I visit my parents in Dubai this October I will see if I can find it. I also appreciate your planting action. Thanks for the entry and sorry about missing it!

Taste of Mysore said...

@ Meeta,
Thanks Meeta. Try to find them...they smell and taste very different from other green leafy veggie. A unique taste.

Seena said...

Lakshmi,
thanks for giving the mallu name for the plant..looks delicious, will try to find out..

Taste of Mysore said...

@ Seena,

Ya. The keerai tastes good when it is stirfried. try them if you get it.

Anjali said...

Lakshmi thanks for your comment on my blog. Your post is informative. I have corrected the name on my post.

Taste of Mysore said...

@Anjali,
Thanks Anjali. Glad to know that u liked the info.