Monday, September 12, 2022

Ponnanganni Keerai Stir-Fry

This is a simple, healthy, tasty, and nutritious vegan curry with ponnanganni keerai aka dwarf copperleaf. This curry can be served with cooked grains and/or everyday chapathi.

Dwarf copperleaf (ponnanganni or ponnaganti) leaves are an amazing source of nutrition. These leaves are rich in minerals and vitamin A. The leaves are a good source of calcium, phosphorous. These leaves are considered equivalent to gold (Pon in Tamil) and hence the derived name. This beneficial green can be included in many ways like dals, curry, or cutlets. Ponnanganni Keerai Poricha Kootu is another delicious side just like this curry. The leaves can be added to legume curries and stews, like this Minty Moong Sprouts and Ponnanganni Curry. These delicious curries when served make a delightful meal.

This easy to make curry is very flavorful with simple pantry essentials. With the standard mustard - cumin tempering, and the staple salt, turmeric, and cayenne, it is possible to make a flavorful curry that the whole family would love. The added crushed peanuts give an amazing crunchy texture, elevating the flavors multiple fold. This curry with rice and a drizzle of ghee (if not vegan), or  coconut oil, is heavenly comfort food. Kids would love to have seconds as this would make it the most comforting and flavorful meal.

This curry is easy and quick to make. But make sure to allocate time for prep work. The prep time may be more than the actual cooking time. Picking the leaves alone from the stem is a little time consuming but can be done quickly. I try to pick the leaves while watching TV, or chatting with the family. In this way, work gets done, and the members of the family can also help. I refrigerate the leaves after picking, and this helps in making a quick curry to fix a delicious meal in less time. The stems, if you plant them and water regularly, will give you an amazing and regular supply of this nutritious green. A budget friendly green! I used the produce from my garden. It is super easy to grow and whenever you need, pick from your garden (can be grown in raised beds or bags), process, and cook. 


This week I am sharing delicious recipes with greens as my theme for the Blogging Marathon. There are different greens like spinach, callaloo, sorrel, kale, chard etc. Every leafy greens are packed with a unique nutritional profile that is beneficial to us, and ponnanganni or dwarf copperleaf is no exception. This simple and delicious curry is my share for the theme. Earlier, I had shared Kale Channa and Paneer Pulao and Gonkura Potato Curry for the theme.

Here are the links to delicious recipes made using greens.

I am also linking this to What's For Dinner, Share the Wealth, and Wonderful Wednesdays.

Serves 2

Ponnanganni keerai - 3 cups
Onion - 1/4 cup, chopped
Ginger -1/2 tsp, chopped
Garlic - 1/2 tsp, chopped
Salt - 1/3 tsp
Chili powder - 1/4 tsp
Turmeric - 1/8 tsp
Tomatoes - 1/2 cup, chopped
Peanuts - 2 tbsp, toasted and crushed
Oil - 1 tbsp
Dried red chili - 1, torn
Mustard seeds - 1/3 tsp
Cumin - 1/3 tsp
Split urad dal - 1/3 tsp
Asafetida - 1/8 tsp


Heat oil in a cast-iron pan, add the red chilies and mustard, when it splutters add the cumin followed by asafetida. Fry for 30 seconds. Add the onion, ginger, and garlic, and sauté for 3 min.

Add  the tomatoes cook for a min.

Add the leaves cook for 3-4 min

Add salt, turmeric, chili powder, and cook for 1-2 min.

Switch off the flame, add peanuts, mix, and transfer to a serving bowl. 

Serve with cooked grains or roti.


  1. This looks wonderful!! Rich colors - and sounds delicious! Thanks for sharing at the What's for Dinner Party - Have a great weekend.

  2. I love all the bites in that stir fry. Lovely recipe...