Honagone leaves curry / Honaganne soppina palya

Honagone leaves (known as honaganne soppu in Kannada, ponnanganni in Tamil, ponnaganti aaku in Telugu) is one of the vegetable I have grown up eating pretty often. Sharing the curry / palya recipe here with.

Ingredients
Honagone leaves - 3 cups
Sprouted green gram - 1 cup

Onions - 3 

Green chillies - 3 to 4

Garlic cloves - 3

Ginger - one small piece

Lemon - 1/2 medium sized

Salt to taste

Grated coconut - 2 spoons

For tempering

Oil - 3 spoons

Bengal gram dal - 1 spoon

Mustard seeds - 1/2 spoon

Turmeric powder - 1 pinch 

Method

Finely wash the honagone leaves and chop into small pieces. Chop onions, garlic, ginger into small pieces.

Prepare the green gram sprouts. Please refer to here to know how to sprout the green gram. 

Heat a thick bottomed kadai. Pour oil. Add bengal gram dal, mustard seeds and turmeric powder. When mustard seeds starts spattering, add green chillies, garlic and ginger and roast. After 15 seconds add onions and stir fry for about 30 seconds.  Now add green gram sprouts and cook for 5 minutes. Add chopped honagone leaves, add salt, one cup of water, mix well, close the lid and cook for about 15 minutes.  

Add lemon juice, grated coconut, mix well. Can serve this with rice / chapati / roti etc.

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