Gongura is tangy leafy vegatable. It is widely consumed in Andhra pradesh. It is also know as Puntikura in some parts of Andhra pradesh. Gongura is very rich sourse of vitamins, iron, folic acid and anti- oxidants essential for human nutrition. It is highly recommended for diabetes and heart patients to maintain their diet.
It is called as Pulichakeerai in Tamilnadu, Ambaadi in maharasthra, Pitwaa in Oriya, Mestapat in Bengali, Pandi in Kannada and Sorrel leaves in English.
Gongura can be cooked in many ways, some cook with meat, shrimp, lentils or as chutney.
In these varities i like the pachadi, pickle version. Here goes the recipe..........
We need:
Gongura 2pounds
Small onion 1
Tamrind small size ball
Salt to taste
Garlic cloves 4
Green chillies 6
Udad dal 1/2sp
Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Red chilli 1
Curry leaves 4
Method:
In a small pan heat 1 spoon oil and add throughly washed gongura leaves, tamrind, chopped green chillies and 2 garlic cloves.
Do not add water. Cook till all the leaves change color and the quantity of leaves becomes 1/4 of what u have added to pan.
Let it cool and grind it to paste adding some salt to taste.
In apan heat 2 sps oil for making tempering.
Once oil is hot add mustard seeds, cumin seeds, curry leaves, udad dal, red chilli and chopped garlic and onions.
Add this tempering to the gongura paste and serve it with rice, roti etc.
I love to have it with hot rice. This can be stored in fridge for upto 1 week.
It is called as Pulichakeerai in Tamilnadu, Ambaadi in maharasthra, Pitwaa in Oriya, Mestapat in Bengali, Pandi in Kannada and Sorrel leaves in English.
Gongura can be cooked in many ways, some cook with meat, shrimp, lentils or as chutney.
In these varities i like the pachadi, pickle version. Here goes the recipe..........
We need:Gongura 2pounds
Small onion 1
Tamrind small size ball
Salt to taste
Garlic cloves 4
Green chillies 6
Udad dal 1/2sp
Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Red chilli 1
Curry leaves 4
Method:
In a small pan heat 1 spoon oil and add throughly washed gongura leaves, tamrind, chopped green chillies and 2 garlic cloves.
Do not add water. Cook till all the leaves change color and the quantity of leaves becomes 1/4 of what u have added to pan.
Let it cool and grind it to paste adding some salt to taste.
In apan heat 2 sps oil for making tempering.
Once oil is hot add mustard seeds, cumin seeds, curry leaves, udad dal, red chilli and chopped garlic and onions.
Add this tempering to the gongura paste and serve it with rice, roti etc.
I love to have it with hot rice. This can be stored in fridge for upto 1 week.
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