Its a different long leaf, looks like touch me not leaves or tamarind leaves, grows in muddy fields. But gives good flavour and taste when cooked along with  toor-dal, Water drained out after boiling the leaves and dal can be used to make rasam with it...

INGREDIENTS: Panaganta aaku, Kandhipappu (toor dal), Salt, Red chillies, Onion, Garlic, Turmeric, Avalu (mustard seeds), Jeera (cumin seeds), Tamarind, Dry coconut

PREPARATION:
  • Boil toor dal in pressure cooker for 1 whistle
  • After cooling open the lid
  • Add cleaned panaganta aaku into it and boil till the leaf is soft without closing the lid
  • Off flame, cool it
  • Drain out water completely, don't waste water (this water can be used to prepare panagantaku rasam
  • Place frying pan f flame, heat 2 spoons of oil
  • Add avalu, jeera, curry leaves, garlic cloves and fry till garlic becomes brownish
  • Add finely chopped onions and saute for a while
  • Add boiled panaganta aaku and saute it
  • Give seasoning by adding salt, turmeric, and cook for few minutes
  • In a mixy jar add dry coconut, tamarind, garlic cloves, red chilly, into fine powder
  • Add this into the frying pan and mix well
  • Garnish with coriander, mix it
  • Dish out, Goes well with rice, chapathis...
  • Very good digestive recepie for health

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