They are runners with green globule like flowers. Probably these are babies. My Sopu/ leafy vegetablewala tells me it is called HonegoNe in Kannada. He knows he has met the right person to teach about new veggies. These are supposed to be good for the eyes. What are they called in English or any other Indian language?
He sold that entire lot in the basket for just Rs.7. These take a lot of time to clean and like all leafy vegetables that demand thorough sorting and cleaning can be cooked only on the weekends. This lot was so fresh that it had an instant pick me up effect on me. My Dad tells me we get them in Mumbai too when the adivasis of Thane and nearby areas visit the city. So they are very cheap but a rare treat.
These greens are new for me so they deserved full respect. So well it had to be a simple stir fry with just a dash of oil.
Here is what I did:
1 lot HonegoNe greens chopped fine
2 big Onions sliced thin
2 green chilies chopped
2 teaspoon oil
salt to taste
Heat a wok and on high add oil and fry the onions till translucent. Add the chopped green chilies and the chopped HonegoNe greens. Stir fry till dry. Add the salt at the end just before putting off the heat. This is important as greens before cooking are voluminous and after cooking shrink to give very little bhaaji and salt required is very little.
We enjoyed this HonegoNe sopu/bhaaji with the famous Belgaum bakri (not a goat but what Marathis call Bhakri) made by an enterprising women's group. So when I'm lazy I know what to do. These Jolad rotis are dry and thin like khakara and last almost a month. Just before eating they have to be warmed over a flame like a papad. The HonegoNe sopu is fragrant and can be enjoyed the best in this simple form.
A glass of spicy butter milk to wash down this dry combo is a must and you might be complimented with a burrrp!
I learnt a little more on Lakshmi's Taste of Mysore.