Honagone Soppu (Sessile Joyweed) Green Gram Palya or Stir Fry and Bassaru or Rasam

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English name of honagone soppu is Sessile Joyweed. It is a non-toxic plant used as vegetable and in salads. It has a bunch of medicinal values. It’s called Koypa in Marathi, honagone in Kannada, Ponnaganti koora in Telugu and Ponnanganni Keerai in Tamil.


This is my first dish with honagone leaves. I was a bit doubtful with taste and aroma but I was wrong it was very tasty and we liked it. Bassaru is the traditional dish of Karnataka where in the water from cooked lentils is used in rasam preparation. Any green veggie can be used with the lentil to increase the nutritional content. Honagone soppu and green gram make a good protein pack combination. The palya (stir fry) and bassaru (sieved water rasam) goes well with ragi ball, rice and chapati.

Honagone Soppu (Sessile Joyweed) Green Gram palya or stir fry

Here is the recipe of palya or stir fry

Course: Stir Fry

Cuisine: South Indian

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4 nos


Honagone soppu chopped -2 cups

Green gram – ½ cup (soaked overnight)

Toor dal- ¾ cup

Garlic cloves-5-6 nos

Finely chopped onion-1 no

Mustard seeds-1 tsp

Oil -2 tbsp

Green chillies-3 nos

Tamarind paste- ½ tbsp

Salt as per taste

Water as required


  1. Wash and clean the honagone or Sessile Joyweed leaves. Keep this aside.
  2. Take a pressure cooker pan, add soaked green gram, toor dal and washed hongonne soppu. Add required quantity of water and pressure cook for four whistles.
  3. Switch off the flame and wait till the pressure releases slowly.
  4. Now sieve the pressure cooked dal and green mixture to remove the water content completely. Store this sieved water for bassaru or rasam preparation.
  5. Take a pan, add oil, add mustard seeds and sauté well.
  6. Add onion, sauté well. Now add finely chopped garlic pieces and sauté well.
  7. Add green chili, tamarind paste, salt and mix well for few seconds.
  8. Now add the cooked greens, dal mixture and mix well.
  9. Close and cook for 2 minutes on low flame.
  10. Serve hot with rice or chapati



Honagone Soppu (Sessile Joyweed) Green Gram Bassaru or Rasam

Here is the recipe of bassaru or rasam

Course: Rasam

Cuisine: South Indian

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4 nos


Sieved water from cooked leaves and green gram-2 cups

Red chilies – 4-5 nos

Garlic pods – 3-4 nos

Cinnamon stick – 1 small

Tomato (Chopped) – ¼ cup

Onion (Chopped) – ¼ cup

Ginger chopped- 1 tbsp

Turmeric powder – 1 tsp

Tamarind paste – 1 tbsp

Jaggery grated – 2 tbsp

Cumin (jeera) seeds – 1 tsp

Mustard seeds- 1 tsp

Curry leaves – 5-6 no

Oil- 1 tbsp

Ghee- 1 tsp

Salt as per taste


  1. Take a pan, add half of oil and heat. Add cinnamon stick and fry well.
  2. Now add the chopped onion and sauté till golden brown.
  3. Now add ginger and garlic, fry for 1 minute. Now add chopped tomato and fry till they become mushy. Add red chilies and fry for 1 minute. Allow this mixture to cool before grinding.
  4. Take a mixer jar and add the cooled onion mixture, little quantity of cooked dal, honagone soppu and green gram. Grind this into fine paste.
  5. Take a vessel, add the ground paste, sieved water from cooked green leaves-green gram, salt, tamarind paste, turmeric powder, jaggery and boil well until you get nice aroma. The bassaru is ready for seasoning.
  6. Take a tadka pan add ghee, little oil, mustard seeds and sauté well for few seconds.
  7. Now add jeera and curry leaves, fry well for few seconds.
  8. Pour this tadka over the bassaru.
  9. Serve hot with ragi balls or rice along with the honagone soppu palya or Sessile Joyweed stir fry.


My Notes:

The water used for cooking lentils and greens is variable. Green gram can be replaced with horsegram.

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