Stirfried Alternanthera sessilis/ Honagone Soppu – Palya
(from Nandini’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Sidedish, soppu Recipies
Ingredients
- 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
Directions
-
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.