This is a healthy & wholesome side dish, loaded with nutrients. It makes a
good accomplishment to rice, dosa, Ragimudde (finger millet balls). Honnegonne
can be replaced by other greens such as spinach, Amaranthus, Nelabasale… I used a
combination of greens Honegonne & Nelabasale with jackfruit seed (dried).
Jackfruit
seed:
is rich in proteins, micronutrients, iron, and vitamin A. This is considered to
be good for eyes, skin, hair, muscles. Sources say it improves eyesight,
digestion and good in building muscles. We (in South Canara) usually cover
jackfruit seeds with mud and dry in shade during season and store for months.
Seeds can be used in various dishes such as stew (saaru), curries, Holige
(sweet rotti)... Click here for the saaru recipe.
Sessile Joyweed: Honegonne is a wild plant cultivated for food & as a herbal medicine. The plant is used in treatment of asthma, cough and fever. Sources say it is good for healthier eyes. It improves production of breast milk and works as liver tonic. It is suggested to avoid the use during pregnancy. Click here for the Honegonne stirfry recipe.
Nelabasale:
Scientifically referred as Talinum portulacifolium. This is a tropical plant
found in Africa, East Asia. We grow it as an ornamental plant as well as for
culinary use. Sources say leaves are used to treat eye diseases and
constipation. Plant propagation can be
done through seeds & stem cutting. Regular watering is required.
Note the recipe for the curry.
Ingredients:
Jackfruit seeds – 1 cup
Greens of choice (I used nelabasale & honegonne) – 2-3 cups
Grated coconut – ¼ cup
Coriander seeds – 1½ tsp
Cumin – 1 tsp
Fenugreek seeds- 10-12 seeds
Channa/ Gram Dal – 2 tsp
Red chillis – 3
Tamarind pulp - ½ tsp
Jaggery – a small piece (optional)
Salt
Turmeric powder - a pinch
Mustard seeds – ½ tsp
Oil – 2 tsp
Curry leaves
Method:
Wash, peel off the outer skin of jackfruit seeds. Cut each seed into 2
pieces. Cook the jackfruit seeds with 2 - 3 cups of water in a pressure cooker.
4 whistles should be sufficient. Once done, allow to settle the pressure down.
Mash roughly with the help of a spoon. Do not make smooth paste. Now clean the
green leaves and chop roughly. Cook chopped leaves with added salt and turmeric
powder. Add tamarind extract, jaggery and cooked (& mashed) jackfruit seeds
and boil well. Meanwhile, in a wok or tadka pan, add coriander seeds, cumin,
fenugreek, gram dal, 2 red chillis and 1 tsp oil. Fry until you get a nice
aroma and all the seeds change color to golden brown. This stage is important
as taste of the curry is decided by the quality of frying. Make sure that you
are not burning any ingredient. Switch off the stove. Grind these fried spices
with grated coconut to make a smooth paste by adding required water. Mix the
ground masala (spice mixture) to the cooked vegetables and boil well. Switch
off the flame.
Seasoning: Heat oil in a pan. Add mustard, crushed red chilli, curry
leaves and allow spluttering. Season the curry with this. Serve hot curry with
rice or any south Indian breakfast.
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