Soppavare/Winged beans stir-fry:

Soppavare name itself is very much nostalgic. We had a widespread vine in our front yard and we used to relish a whole lot of Mangalorean traditional recipes in our childhood days.

Winged bean is a nutritionally very rich, tropical vine, which needs warm weather, but in the winter season. Almost all parts of the plant are edible, and vine produces unique shaped bean with four-winged edges.

It is rich in vitamins, minerals and many nutrients. When it is cooked, bean has nutty flavour and is consumed in many forms from salad to stir fries or in a form of curry.

My family relishes on this simple stir-fried salad with this simple seasoning.

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Winged beans – 10 -15

Olive oil – 2 tsp

Garlic salt – 1 tsp

Chilli flakes – ½ – 1 tsp


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  • Wash and slice the beans.
  • Heat one non-stick tawa add olive oil, add chopped beans, garlic salt and red chilli flakes.
  • Stir fry for a while and serve as it is or with curd rice or as you wish.

Spring Onion Akki Rotti:

 Akki Rotti is a traditional Breakfast item of Karnataka. Usually it is prepared either by adding chopped greens, grated veggies or only onion. Here I have added chopped spring onion greens as well as bulbs, which is mixed with rice flour to form a thick pliable dough to make super tasty gluten free flat bread. I have served it with coconut and onion chutney, which we traditionally prepare in a Mangalore house hold.

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Rice flour – 3 cups

Spring onion -1 bundle

Green chillies – 2


Fresh Coconut gratings – 2 table spoons

Water – to bind

Oil – to fry the rotti.


  Wash and clean the spring onion and green chillies.

Chop green chillies, spring onion greens and bulbs finely.

 Take one wide steel bowl and mix in rice flour, chopped green chillies, spring onions, coconut gratings, salt.

 Make a pliable dough by adding sufficient water.

Keep it aside for 5 to 10 minutes to absorb all the seasoning as well as to soak.

 When you want to make rotti, take one piece of banana leaf or butter paper.

Take a little rotti dough in your moist hand, and start patting in a circular motion by dipping your hand in a water in-between.

Sprinkle one teaspoon of oil over this patted rotti and keep it ready.

 Heat iron griddle and cook oil sprinkled rotti by putting upside down on it.

After 2 to 3 minutes, peel off banana leaf or butter paper.

Sprinkle little oil over it and flip.

Cook and serve hot with Onion and coconut chutney.


-Keep one bowl of water in a reachable distance to dip your hand in-between.

-While patting the rotti, dip your hand in a bowl of water which you have kept aside.

– wetting your hand will help to avoid the dough sticking to your fingers while patting.


Marakesavu Pathrode:

Pathrode, name itself will make any Mangalorean drool. That too if it is marakesavu leaf, fun is even more. Marakesavu is non-itchy, seasonal colocasia leaves. It is one more classic monsoon special from Mangalore. Pathrode is usually served with coconut oil either plain or pan fried by slicing.

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Marakesavu is commonly known as hitchhiker elephant ear and botanical name of this leaf is Remusatia vivipara. Leaf is large, oval, leathery textured, glossy on both the sides. Foliage disappears in winter and emerges after the first rain during monsoon. Grows widely on big tree trunks or in-between the stones, mainly emerges from the moss bed. The name itself suggests about its habitat. Here, “Mara” is Tree and “Kesavu” is colocasia.

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We will see the Procedure-


Dosa rice – 3 cups

Fresh Coconut – 1 ½ cup

Dried red chillies – 12 (Roasted)

Hing – ¼ teaspoon


Jaggery – 1 table spoon

Tamarind – 1 table spoon (if normal colocasia use little more)

Marakesavu – 3 bundles

Coconut oil – for serving


Wash the leaves, remove stem and trim.

  Wash and soak rice for 3 hours.

  Fry red chillies by putting very little oil.

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Grind soaked rice, coconut, tamarind, jaggery, salt, roasted red chillies into smooth paste by adding sufficient water.

  Batter consistency should be like Dosa batter.

  Now, we are ready to make Pathrode.

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  Take biggest leaf from the lot, place upper glossy part downwards and apply ground batter on back side of the leaf. (pc:step 1)

 After applying on the first leaf, keep second one (slightly smaller than the first one)

Proceed with the application. After applying on second leaf, keep the third leaf then fourth one and proceed.(pc: step 2&3)

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  Now lift sideways, and fold. Make it like a mat. Apply some batter on these folds as well.

  Roll from the tip and proceed until the end and apply some batter on outer shell and keep this in a water filled idly steamer.

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  Cook this for 45 minutes to one hour, depending on the quantity of the content inside the vessel, in a low fire.

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  Serve fresh with coconut oil by slicing these cooked rolls or apply coconut oil and fry these in an iron tawa on both the sides and enjoy as it is for breakfast or with lunch or dinner.


-Tamarind is a key ingredient while making Pathrode.

– If it is Mara Kesavu, it is non-itchy and quantity of the tamarind doesn’t matter.

– If you are using normal colocasia leaves, tamarind plays a very crucial part, in removing the itchiness of the leaves. Use little more quantity than normal.

– You can prepare this same recipe by using big spinach leaves as well.

Sautéed Asparagus:

Asparagus is thin, pencil like green shoot. It is high in fibre and one of the most nutritious, food. Which is low in fat and calorie too.

Snap them at a natural breaking point and peel the outer tough fibre from the hard part and one can use this in any dish by slicing or as it is.

Asparagus is very delicious when it is sautéed or baked. It can be served as a “crunchy” side dish or salad.

Here in India, we don’t get plump variety and this time when I went to USA, in my sister’s house I tried this and it is much tastier than what we get it in Bangalore.

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Asparagus – 1 bundle

Olive oil – 1 table spoon

Red chilli flakes – 1 tsp

Garlic salt – to taste.


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  • Wash Asparagus, snap them by hand at a natural breaking point.
  • If you want to use bottom woody part, remove outer fibre by peeling, either chop them or use inner core as it is in this salad or any other dish.

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  • Bring a large pot of water to a boil, add asparagus, cook until it blanches. It hardly takes 2 to 3 minutes.
  • Drain and proceed to sauté.
  • Take one tawa, put oil and heat.

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  • Drop Asparagus, sprinkle garlic salt and red chilli flakes and toss until you see a charred look.
  • Serve hot.



Honagone soppu Pulav:

Honagone, Ponnangani, Sessile Joy weed or Alternanthera sessilis is a vegetable which is filled with many nutrients. It is a wild plant, spreads very well during or after the first rain. Tender leaves and stems are consumed as vegetable especially in South India.

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It has so many medicinal properties and is known for its diuretic, laxative properties. The plant is also used as an ingredient in the making of medicinal hair oils, and believed to be very good for eyes as well.

Usually I make use of these greens in various dhal preparation and this time I tried to make Pulav and it turned out well.

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Here is the recipe –


Rice – 3 cups (took sona masuri variety)

Onion – 2

Tomato – 2 (small)

Turmeric – ½ tsp.

Veggies of your choice – 1 bowl

To make masala paste:

Coconut- 2 table spoon

Green chillies -4

Ginger – 1 inch piece

Garlic -7 cloves

Pudina – 2 table spoons

Coriander leaves – 2 table spoons

Whole Coriander – 1 tsp

Cinnamon – 1 inch

Pepper – 4

Clove – 2

Curd – 1 serving spoon


Ghee – 2 table spoons

Bay leaf – 1

Mace -1

Cumin – 1 tsp


-Wash rice, drain and keep aside.

-Grind masala by adding all the ingredients under “To make masala paste”

– Slice onion and tomatoes.

– Take one cooker, add Ghee /clarified butter. When it is hot, put all the ingredients under “Seasoning”.

– Put sliced onion and fry until it becomes light brown. Add turmeric and fry.

-Add sliced tomatoes, sprinkle some salt. When it is done, add chopped veggies.

-Here I have taken beans, carrot, knol kohl, green peas and Honagone greens.


-Fry all these until it becomes transparent. Add ground masala and fry for a while.

-Add salt and 6 cups of water (1:2 cups)

-When water starts boiling, add drained rice and cook this for 2 whistles.

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– Serve this with onion raita.