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Friday, September 23, 2016

GONGURA RECIPES




Rich in iron, calcium, vitamins, folic acid and anti-oxidants, these leaves are highly recommended for patients of heart conditions and diabetes, taste these Andhra Special Gongura recipes




GONGURA CHUTNEY/ PULICHA KEERAI MASIYAL

INGREDIENTS:
            Gongura/Pulicha keerai – 1/2 bunch
            Green chilly – 3
            Red chilly – 2
            Garlic pods – 4
            Small onion – 10
            Fenugreek – ¼ tsp
            Mustard – ¼ tsp
            Cumin – ¼ tsp
            Asafoetida – 1 pinch
            Jaggery – ½ tsp
            Gingelly oil – 2 tsp
            Salt

METHTOD:
1.    Pressure cook washed and cut Gongura leaves, green chillies and garlic pods with little water for 2 whistles on high flame.
2.    In a pan, add oil and allow the mustard to splutter. Add cumin, fenugreek and asafoetida. Add red chilly pieces and chopped small onions and saute well.
3.    Open the pressure cooker after the pressure reduces fully. Mash the gongura leaves along with chilly and garlic using a thick bottomed ladle or a masher. No need to grind in mixer.
4.    Add the above to the pan, add salt, jiggery and cook well until the gongura chutnes doesn’t stick to the pan.
5.    Taste a little to see if it still tastes sour. Add red chilly powder as required.
6.    Tangy and tasty Pulicha keerai masiyal/ Gongura chutney is ready and can be stored and used. The taste will be awesome the next day than the day it is prepared.




GONGURA CHUTNEY

INGREDIENTS:          
       

           Gongura leaves – 1 bunch
            Urad dhal – 4 tbs
            Red chilly – 15
            Mustard – ½  tsp
            Cumin – ½ tsp
            Fenugreek – ½ tsp
            Asafoetida – 1 tsp
            Curry leaves – 1 leaflet
            Jaggery – ½ tsp
            Gingelly oil – 3 tbs
            Salt
                     


METHOD:
1.    Heat a little oil in a pan and add mustard, cumin and allow to splutter.
2.   Add fenugreek, asafoetia and curry leaves, mix well and remove from the pan. Add little oil, urad dhal and red chillies and roast well till the dhal turns to golden brown. Remove and keep aside.
3.    Add the remaining oil, and washed and chopped gongura leaves and saute well.
4.   The leaves will turn into brown colour and  nice aroma arises. Saute well till the leaves are well cooked. The leaves will become soft, the quantity will be reduced to little.
5.  Take a mixer and powder urad dhal and red chillies and add to the cooked gongura leaves along with seasoning, jaggery, salt  and mix well. Add a little oil if needed.
6.    The chutney will leave the sides of the pan in a minute or two.
7.    Tasty and delicious gongura chutney is ready.
8.    It goes well with hot rice with ghee, idly, dosa and curd rice.




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