Manathakkali keerai is also known as Black Night Shade. Here in this, not only the leaves are used but also their berries are used as curries. These berries are also sun-dried and used in curries.
This plant leaves and berries have certain medicinal values and few of them are:
- Its leaves are used in the treatment of digestive orders and stomach disorders.
- It plays an important in the treatment of mouth and stomach ulcer.
- The berries of this plant are used in the treatment of asthma.
So, I prefer this leaves in my cooking at least twice in a month. Let us move to the recipe:
- Manthakkali leaves – 4 cups
- Onion – 1 no(medium sized)
- Grated coconut – 2 tbsp
- Red chillies – 4 nos
- Mustard seeds – ¼ tsp
- Split blackgram – ¼ tsp
- Salt to taste
- Oil – 3 tsp
- Separate the leaves from the stalk and clean it in the running water, so that the mud in the leaves would go off.
- Finely chop the onion and manathakkali leaves. Pinch the red chillies into two pieces.
- Heat oil in a kadai. Put mustard, black gram and red chillies, wait till they crackle.
- Put the leaves, salt to taste and stir them. The leaves began to shrink in size and turns dark green in colour.
- Sprinkle water and keep on stirring for 10 mins.
- Put the grated coconut and keep stirring till the coconut is fried.
Serve hot with steamed rice and vatha kuzhambu or any non-veg curries.