Sessile Joyweed – Jackfruit seed curry/ Honegonne – Halasina beeja sambhar

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.
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)
Turmeric powder - a pinch
Mustard seeds – ½ tsp
Oil – 2 tsp
Curry leaves

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.