Agase Soppu, as we call in Kannada is a type of edible leaves. Its scientific name is Sesbania Grandiflora and in English the spinach variety is called as Agathi leaves, August Tree leaves or Humming bird tree leaves.
Leaves, stem, root and flower of august tree leaves are used for medicinal purposes.
The flower and leaves are edible and can be consumed in the form of cooked spinach, juice and medicine.
The taste of Agathi leaves is bitter, but it has a many health benefits. To overcome its bitter taste, we cook it with toor dal. This makes it a curry like recipe.
This recipe can be prepared for lunch and can be eaten with Rice or with Chapatis / Phulkas.
This curry has a good taste and is very unique. It is advisable to take Agathi leaves two to three times in a month as excess intake will cause stomach upset.
Names of these leaves in various languages.
English: Agathi
Hindi: Agasti
Marathi : Agasti / Agasta
Tamil: Agathi Keerai
Telugu: Avise
Kannada: Agase
Malayalam: Agathi Cheera
BENEFITS of Agathi leaves :
(1) It is rich in fibre and hence helps in proper digestion
(2) It helps to cure problems related to acidity
(3) The vitamins and rich calcium, iron content in this variety of spinach supplies more strength to bones. By taking some amount of agathi leaves daily prevent weak bones in older ages and arthritis.
(4) It strengthens the nerves of the eyes.
BENEFITS of Agathi flowers:
Like Agathi leaves, its flowers are also a powerhouse of many health benefits.
(1) It helps people to get rid of the smoking habits and also flushes out the smoked toxins from the body.
(2) It cures urinary tract infections.
(3) It improves eye health.
(4) Helps in balancing pitta in the body.
Source of information on benefits of Agathi leaves and flowers : Internet
INGREDIENTS:
(1) 1 bunch of Agathi leaves (Cleaned and Washed – 75 grams) with its one flower, all finely chopped.
(2) 1 big sized Onion, finely chopped
(3) 1 medium sized Tomato, finely chopped
(4) 10 garlic buds, finely chopped
(5) 100 grams Toor Dal / Arhar Dal / Pigeon Pea, washed and cleaned
(6) 1.5 teaspoons of Kashmiri Red Chilli powder
(7) Half teaspoon of Turmeric powder (Haldi)
(8) 1 teaspoon of Sambar powder
(9) Half teaspoon of Cumin Seeds powder (Jeera powder)
(10) 1 teaspoon of Coriander Seeds powder (Dhaniya powder)
(11) Salt as required
(12) Water for cooking
For tempering:
(1) 4 tablespoons of cooking oil
(2) Half teaspoon of Mustard Seeds (Rai)
(3) 1/4 teaspoon of Urad dal (Split Skinless Black Lentils)
(4) 1/4 teaspoon of Asafoetida (Hing)
Here is the picture of all ingredients taken together.
METHOD:
CLEANING AND CHOPPING AGATHI LEAVES:
First take a bunch of Agathi leaves in a colander and wash it under running tap water. Drain the water and let the leaves dry.
Collect the Agathi leaves from the stem as shown, discard the stem.
Cleaned leaves collected, thin stems discarded.
Finely chop all the Agathi leaves this way and then collect them in a bowl.
Let’s begin the process of preparing Agathi leaves Curry.
Take 100 grams of washed Arhar Dal, Salt as required, half teaspoon of Haldi and 400 ml of Water.
Put them all in the pressure cooker, cover the lid and cook until 2 whistles on a low to medium flame of the gas stove.
After 2 whistles, turn off the gas stove. Allow the pressure to release naturally.
Open the lid after and you will get cooked Arhar Dal that is not mushy.
Now add the finely chopped Agathi leaves to this cooked dal.
Add 200 ml of water. Mix well.
Do not forget to add the chopped white flower. They have a lot of health benefits and are edible.
Cover and cook until 1 whistle on a low to medium flame of the gas stove.
Turn off the gas stove. Allow the pressure to release naturally.
You can now see that the Agathi leaves are cooked too along with the dal. Mix well.
Place a kadhai / wok on the medium flame of the gas stove. Heat 4 tablespoons of cooking oil and heat it until warm.
Add 1/4 teaspoon of Urad dal and allow them to change colour.
Add half teaspoon of Mustard seeds (Rai) and allow them to splutter.
Now add chopped garlic.
Add 1/4 teaspoon of Hing. Mix well.
Add finely chopped onion. Mix well.
Saute until the onion is golden brown in colour.
Add finely chopped tomato.
Mix well. Saute until the tomato is mushy.
Now add half teaspoon of Jeera powder.
Add 1 teaspoon of Dhaniya powder. Mix well.
Add Arhar Dal cooked with Agathi leaves. Mix well.
Add 1.5 teaspoon of Kashmiri Red Chilli powder.
Add 1 teaspoon of Sambar powder.
Mix well. Simmer for 2 minutes.
Check the consistency, I have kept it thick. I plan to have this curry with chapatis / phulkas.
If you want to have it with rice, then you may add more water to get thinner consistency than this. Then simmer for 2-3 minutes.
Agathi leaves curry is ready. Turn off the gas stove.
Serve piping hot Agathi leaves curry with phulkas.
Serve piping hot Agathi leaves curry with phulkas.
Relish the dish and enjoy.