Agase Soppu Palya / Agathi Leaf Curry

Agase Soppu as we call it in kannada is a type of leaves . In english they are known as Agathi leaves ( i found this after googling around a bit). The iron content in these leaves makes them very a healthy vegetable. There is a bit of bitterness so to overcome that we add cooked toor dal into it. This makes it a curry (Palya) like recipe . This you can be prepared for lunch and can be had with hot rice / chapatis. I have not come across these leaves in US. But we definitely you get it in india. I prepared this dish when i was on vacation in India. This curry has a very unique and good taste.

Ingredints

• Agase soppu / Agathi leaves - 1 bunch
• Toor dal / Thogari bele / Yellow Pigeon Lentil - 4 tsp
• Salt to taste / Uppu
• Oil / Yenne - 5 tbsn
• Grated Coconut / Thenginakai - 2 tsp
• Mustard seeds / Sasive- 1/4 tsp
• Hing / Asafoetida - A pinch
• Red chillies / Kempu mensinakai - 1 or 2, small pieces
• Chana dal / Kadale bele / Split Chikpeas - 1tsp
• Lemon juice / Nimbehanina rasa - 1 tsp

Method

• Wash the leaves, drained and finely chopped
• Heat pan add oil , and add mustard seeds, hing, chillies, chana dal, oneafter the other
• Add leaves and fry it in the oil till cooked
• Add cooked dal, coconut mix well
• Add salt and lemon juice , stir well
• Serve hot

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