Vegetable Stir-Fry Recipe: Ponnanganni Keerai

Ponnanganni Keerai, also known as Sessile Joyweed, is a nutritious Indian green leafy vegetable packed with vitamins and minerals. Popular in traditional South Indian cooking (VEGETABLE KURMA CURRY), this humble green is valued not only for its mild bitterness but also for its many health benefits, from cooling the body to improving digestion.

Ponnanganni keerai is commonly found at local markets, usually sold by Indian vegetable traders, but it’s also easy to grow at home. Simply plant the stems after plucking the leaves for cooking. They’ll thrive with minimal care, for your home garden.

This Indian vegetarian recipe is quick to prepare and needs only common kitchen staples. Apart from mustard seeds, add cumin seeds for a warm, earthy, and slightly nutty flavour.   

When fried in hot oil before the leafy greens, cumin seeds release a toasty aroma that enhances slightly bitter vegetables like ponnanganni keerai. Let’s not forget grated coconut for the creamy taste and dried chillies for spiciness.

It’s a simple recipe, yet a sheer food moment when eaten with rice and alongside other vegetarian dishes (SOUR SPICY VEGETABLE CURRY/ASAM PEDAS). A wholesome, traditional Indian side that brings balance and comfort to your  meal.

Ingredients (as needed)

1 bunch Ponnanganni Keerai – soak and rinse, then pluck the leaves and pat dry

Grated fresh coconut

Shallots - sliced

Dried chillies

Cumin seeds

Mustard seeds

Oil

Salt to taste

Method

Heat oil, and add coconut,
shallots, dried chillies, cumin seeds, and mustard seeds.
Stir-fry for 1-2 minutes until the seeds start to splutter and release their aroma.
Add the veggie and salt. 

Stir -try to a preferred texture.