This green vegetable is rich in iron content. It is called as Solanum nirghum (Black night shade in English), Kakkesoppu in Kannada. Though this plant comes under the category of weeds, only some part is considered as toxic both in human and animals. The finely cooked edible part of this plant is used as food in South and as traditional medicine. Either the crushed juice or eating 3-4 leaves as such acts as a good remedy for mouth ulcers.
 
 


 
 
Ingredients:
 
Solanum nirghum /Manathakkali Keerai/Kakke soppu – 1 cup finely chopped
Onion/Shallots – 1/4 cup
Red chillies – 3
Mustard – 1/2 tsp
Channa dal/ Gram dal -1 tsp
Salt – 1/2 tsp
Oil – 1 tbsp
Grated coconut – 2 tbsp
 
 
Method:
 
 1. Clean by separating the edible stalk of the leafy vegetable. Was well and drain out the water.
 2. Finely chop them
 3. Heat oil in a pan, add mustard, channa dal, onion,chillies and fry until slight golden brown.
 4. Add in the chopped greens, mix well, cover and cook.
 5. Almost half cooked add the salt and when its completely cooked add grated coconut.
6. Put off the flame and transfer to a serving bowl.
 
 
 
 

 

Solanum nirghum Stir Fry


 
Note:
  • Repeated washing is required always for the leafy vegetables. 
  • This is a very good combo for rice as a poriyal/stir fry at lunch menu.
  • Add salt only when it is half cooked, because the actual quantity of the greens gets reduced after cooking.
  • When you cover and cook in simmer the steam formed will be adequate for the greens to get cooked. Else sprinkle required water.
  • Adding more of onions gives a fine taste for the recipe, because this variety of greens is found to be slightly bitter.
Manathakkali Keerai Poriyal
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