Ponnanganni mufalatti in Tomato Sauce
There is a distinct confusion about which keerai is ponnankanni - the fully green one or the red and green one. The blog world leans towards the mild green one while I lean towards the other; it's English name is dwarf copper leaf, need some red in the leaves to warrant such a name right? Both my images are from Kamala's Corner OR Mufalatti apparently means Badly Made in Italian. Since this rather rustic dish lacks the elegance of Gnocchi, the quick thinking cook preempts nasty comments by lowering expectations. Smart! One ...