This is a plant, the leaves of which has many health benefits.
The names of this in different languages are :
telugu - kasivinda chettu ,chennangi chettu , thangedu , pedi thangedu
hindi - kasoundee, badikasondi,,kasonda, badi kanodi,agauthi urdu - kasonji
english - negro coffee , fede goso,coffee senna,coffee weed,balatong aso , stinking weed,rubbish cassia,pepper leaved senna , ant bush , arsenic bush , mogdad coffee , stephanie coffee, styptic weed wild coffee,piss-a-bed,septic weed, western senna rajasthani - chakundra , talka, marathi - ran-takda , kasivda , kasoda,rankasvinda
tamil - nattam takarai , payaverai .
I am posting a podi/ powder recipe using the leaves of this plant. Very few ingredients are required for this dish. The combination of mint leaves enhances the taste of this podi. This has long shelf life. The process involves cleaning the leaves and shade drying them untill there is no moisture left. The green colour is prominent with the presence of chlorophyll and can be seen that being retained when mixed with rice, as shown in the picture.
Methi seeds and cummin 1/2 tsp each
Coriander seeds 1 tablespoon
Red chillies 10 nos
Garlic 10 pearls
Tamarind Half lemon size
Salt as required
Chenangi leaves 2 cups
Mint leaves 1 cup
Oil 4 tsp
Preparation:
Clean and dry the leaves and keep the ingredients ready.
Heat oil and fry the ingredients given the list.
Fry the greens too.
Add tamarind and salt after putting of flame.
Take the fried ingredients first in a mixie jar and grind. Then add greens with tamarind and salt and grind. The chenangi aaku podi is ready to use. Have with hot rice and ghee.
