Honegonne/ Sessile joyweed is a wild plant, which is being used as a leafy veggie. Botanical name is Alternanthera sessilis. Red variety of this is grown as ornamental plant in the home gardens.
We have lot of them growing on their own in our backyard. Today while doing little gardening work, I got plenty of Honegonne soppu. It was very fresh and tender as we had good rainfall whole last week!
I heard that it is good for the health of eyes. So did not wait to prepare a palya which goes well with rice and chapathis.
Preparation Time: 10mins
Cook Time: 10mins
Honegonne leaves (tender) – 4 cups (tightly packed)
Onions – 1 large
Green chillis – 2
Mustard seeds - ½ spoon
Gram dal – 4 spoons
Oil – 2 spoons
Salt – ½ spoon (As per taste)
Method:Pick tender fresh leaves (tips of the braches). Remove flowers if any. Wash clean and drain.
Chop these leaves coarsely and keep aside. Peel onions and cut into thin slices lengthwise (Do not chop too fine). Slit green chillis. In a pan, heat oil. Add mustards and Dal to temper. Allow to splutter. When done, add onions and fry until transparent. Add leaves to the same and let it cook in medium flame stirring occasionally. Do not add water. Add salt and mix well. Switch of the stove when it is dry and no water present. Take care while adding salt as quantity of leaves will be reduced to 1/4th than initial and requirement of salt will be less like other green leaves.