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Tuesday, November 06, 2007

Wild Greens, HonegoNe Stir Fry

Name the Wild Greens you see here.

They are runners with green globule like flowers. Probably these are babies. My Sopu/ leafy vegetablewala tells me it is called HonegoNe in Kannada. He knows he has met the right person to teach about new veggies. These are supposed to be good for the eyes. What are they called in English or any other Indian language?

He sold that entire lot in the basket for just Rs.7. These take a lot of time to clean and like all leafy vegetables that demand thorough sorting and cleaning can be cooked only on the weekends. This lot was so fresh that it had an instant pick me up effect on me. My Dad tells me we get them in Mumbai too when the adivasis of Thane and nearby areas visit the city. So they are very cheap but a rare treat.







These greens are new for me so they deserved full respect. So well it had to be a simple stir fry with just a dash of oil.

Here is what I did:

Ingredients

1 lot HonegoNe greens chopped fine
2 big Onions sliced thin
2 green chilies chopped
2 teaspoon oil
salt to taste

Heat a wok and on high add oil and fry the onions till translucent. Add the chopped green chilies and the chopped HonegoNe greens. Stir fry till dry. Add the salt at the end just before putting off the heat. This is important as greens before cooking are voluminous and after cooking shrink to give very little bhaaji and salt required is very little.

We enjoyed this HonegoNe sopu/bhaaji with the famous Belgaum bakri (not a goat but what Marathis call Bhakri) made by an enterprising women's group. So when I'm lazy I know what to do. These Jolad rotis are dry and thin like khakara and last almost a month. Just before eating they have to be warmed over a flame like a papad. The HonegoNe sopu is fragrant and can be enjoyed the best in this simple form.

A glass of spicy butter milk to wash down this dry combo is a must and you might be complimented with a burrrp!

Updated:
I learnt a little more on Lakshmi's Taste of Mysore.

14 comments:

Anita said...

Looks a little bit like kulpha...which is great in dals!

Rupa said...

Hi,
Found your blog from foodblog desam...nice blog...
these greens are called "Ponnaganti kura" in telugu and they are supposed to be excellent for eyes.My mom gorws them in the backyard and they are yummy....with dal too...

Manisha said...

Wow, Anjali! What a find!

How about a small sliver of garlic in the oil, next time? Think it might work to complement the flavor or work against it?

Anjali said...

Manisha these greens have a mild floral fragrance garlic might overpower that but guess I could try it and then let you know. Dad was feeling like a musk deer after lunch for the rest of the day ;) LOL.

Lakshmi@TOM said...

Hii..it is called honagone soppu in Kannada. You can check my blog I have a stirfry recipe there. I grow them in my pot. Btw it is easy to grow. It has pots of medicinal properties so I cook them often. It has wonderful aroma which I love.

Lakshmi said...

btw it has botanical name 'alternanthera sesilis'

Anjali said...

Thanks Lakshmi, I have updated my post.

Anonymous said...

Looks like a vege we call as "Laal (red) MaTh" in marathi. I love the taste.

Mahesh

Anjali said...

No Mahesh this is not Laal (red) MaTh, Lal math grows upright these are runners.

Sukanya said...

Hi, the photos are superb and the recipes are lovely. Do check my blog out, I share your passion for food too. http://sukanya-keralaiyer.blogspot.com/

Satish said...

This is a very traditional rural karnataka recipe. It tastes excellent. This can be cooked with tur dal, drain and use the liquid to make fragrant rasam with mustard and garlic seasoning. The green should be added at the last minute to the tur dal and green should not be over cooked. The drained dal and greens can be used for preparing the stirfry curry, again with onion, garlic,coconut and green chilly seasoning. The combination is excellent with another traditional karnataka staple food 'Ragi mudde'

Nitisha said...

This is not Lal Math as another poster wrote.lal Math is mostly red, but sometimes green with slightly reddish leaves and stems... It also has larger leaves.. This to me looked more like methi but methi is not a runner..

MeenaArun said...

this is"ponnakani keerai" in tamil

good for eyes as well os will prevent premature hair whitening

Anonymous said...

I think this is closer to chighal bhaji. they popular in rural maharashtra, again a stir fry dish, onions, green chilli and garlic, salt. do they have red veins or tiny flowers only on mature leaves? if yes, it is chighal.

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