Agathi leaves or August Tree leaves are laden with nutrition and full of health-giving properties. Though these leaves are bitter, you may combine them with some sweetish ingredients like pumpkin, sweet potato, or carrot, just to name a few, to make them appetizing.
Here, the leaves are combined with sweet potato and jaggery and the dish is really moreish. Serve this as a side-dish with any meal.
300g Agathi leaves
2 teaspoons vegetable oil
½ teaspoon black mustard seeds
4-6 dried red chilli peppers
1 teaspoon cumin seeds
¼ teaspoon asafoetida
2 medium sweet potatoes, peeled and cut into bite-size cubes
¾ teaspoon or more to taste
Jaggery to taste
1-2 tablespoons grated fresh coconut for garnish
- Separate the Agathi leaves from the stem. Discard the stem. Rinse and coarsely chop the leaves.
- Heat the oil in a medium pan over medium-low heat. Add the mustard seeds. When the seeds begin to sputter, add the red chillies and cumin seeds and stir gently until fragrant.
- Add the asafoetida and sweet potatoes and the leaves.
- Add salt to taste and ¾ cup/175ml water. Cover and cook until the sweet potatoes and the leaves are done.
- Add jaggery to taste and mix. When it melts and blends with the vegetables, remove from the heat.
- Garnish with coconut and serve.