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Ponnanganni Keera (Mukunuwenna/Dwarf Copperleaf stir-fry)
This super herb has been used for culinary as well as medicinal purposes for centuries to help improve and cure health issues. This superfood is great for anyone, highly nutritious and beneficial for your health.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -3 servings
Ingredients
- 1 and 1/2 tbs Olive oil
- 1/2 medium size Onions sliced thin
- 5-7 Curry leaves
- Pinch Asafoetida
- 2 Sun-dried chilli
- 2 handful of Ponnanganni leaves plucked, washed, chopped
- 1 tsp Turmeric powder
- 1 tbsp Maldive fish optional
- pinch Salt
- 1/3 cup Coconut flakes fleshly scrapped
Instructions
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Wash the ponnanganni well. Then chop the leaves as well as the stems and set it aside.
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On a saucepan, add olive oil, sliced onions, some curry leaves, sun-dried chilli, and a pinch of asafoetida on medium heat.
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Few minutes of mixing you can add the turmeric powder and the maldive fish (optional).
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Then go ahead and throw in the chopped ponnanganni leaves into the pan and mix often for about 2 - 3 mins.
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Add the coconuts flakes as well as the salt.
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This dish is a mild one but if you would like a little spice you may add either chilli flakes or chilli powder during the cooking to increase the spice to your taste preferences.