PANAGANTA AAKU THALIMPU

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...Gives us good digestion also

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

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 green chilly paste or chopped green chillies and cook
• Add boiled panaganta aaku and mix well
• Give seasoning by adding salt, turmeric, and cook for few minutes
• Off flame, add lemon, coriander and mix well
• Dish out, Goes well with rice, chapathis...