Gongura is also known as puntikura in some
parts of Andhra. Gongura or sorrel comes in two varieties, green stemmed and
red stemmed leaf.
Red stemmed leaf is more sour than green one. It is a good
source of iron, vitamins, folic acid and anti-oxidants which are essential for
human nutrition.
We can make chutney, pappu(dal) and pulusu(soup) with gongura.
It is a very simple recipe. It takes very less time to prepare
this recipe. It goes well with rice and rotis.
Ingredients:
Gongura/sorrel-2bunches
Onions-2large
Garlic cloves-15 or handful
Red gram-2cups
Salt-to taste
Red chilli powder-2tbsp
Oil-2tbsp
Mustard seeds-1tsp
Cumin seeds-1tsp
Red chillies-2
Asafoetida powder-a pinch
Procedure:
Discard the leaves from the stem and chop them. Wash it and
drain excess water.
Heat oil in pressure cooker add mustard seeds, cumin seeds and
red chillies. When they are spluttering add onions and garlic. Saute them till
they turn into brown or become soft. Add gongura/sorrel to it. Saute it also till it become
soft.
Add red gram, turmeric powder and pour water. Pressure cook this
for 2 whistles. Do not add salt. If we add salt dal won't cook.
Once dal cooked add asafoetida powder, salt and red chilli
powder.
We normally do not add curry leaves and coriander leaves to it.
As they dominate the taste.
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