Manathakkali Keerai Poriyal | Black Night Shade Stir Fry – This green vegetable is rich in iron content. It is also called as Solanum nirghum (Black night shade in English), Kakkesoppu in Kanada. Though this plant comes under the category of weeds, but only some part is considered as toxic both in human and animals. It has slight bitter taste, it has small berries which also used in Indian cooking. 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 of Manathakkali Keerai Poriyal:
- 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 of Preparation of Making Manathakkali Keerai Poriyal:
- Clean by separating the edible stalk of the leafy vegetable. Was well and drain out the water.
- Finely chop them
- Heat oil in a pan, then add mustard, channa dal, onion, chillies and fry until slight golden brown.
- Add in the chopped greens, mix well, cover and cook.
- Almost half cooked add the salt and when its completely cooked add grated coconut.
- Put off the flame and transfer to a serving bowl.
- Leafy vegetables always requires washing repeatedly.
- 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 slightly bitter.