Gongura.... (Hibiscus Cannabinus) or Sorrel leaves are very popular in Andhra. It is called ‘Andhra Mata Gongura’ (Gongura-The Mother of Andhra). The most popular recipe with gongura is the gongura pickle. It will be served in most of the restaurants, hotels and marriages or occations. We should take it limitedly. There are two types of gongura-one is green stemmed and the other one is red stemmed. Red stemmed is more sour than green stemmed one. In my in laws house, gongura is used atleast once in a week, sometimes it is gongura pachchadi with green chillis, gongura pachchadi with red chillis, gongura pappu and nune gongura. Nune gongura is new version to me. I only came to know about this after my marriage. It is very simple to make with less ingredients and very tasty with a nice aroma. I am going to share this recipe with you…..
Seasoning ingredients-1 tablespoon (mustard seeds, cumin seeds, urad dal, chenna dal, fenugreek seeds)
Asafoetida-a pinch (optional)
Turmeric powder-1/4 teaspoon
A bunch of gongura...
After drying under sun or fan...
1. Pluck and wash the gongura leaves. Dry them until the moisture evaporates. Make sure that leaves are not wet.
2. Heat oil in a pan and season it. Then add onions and green chilli and fry them until they become light brown.
3. Mix gongura and fry it on medium flame while stirring.
4. Add turmeric powder, chilli powder, salt and fry for a while.
5. Turn off the stove and store it in a jar. Serve with hot rice.
Note: This recipe needs more oil that’s why it is called nune gongura (nune means oil) and it keeps for 3-4 days if don’t use a wet spoon.