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...

0 comments:

Post a Comment