INGREDIENTS:
Cooked Rice - 1 cup
Gongura leaves - 1 handful
Red chilly - 2
Urad dhal - 2 tsp
Small onion - 5
Garlic cloves - 5
Mustard - 1/4 tsp
Asafoetida - 1/2 tsp
Gingelly oil - 2 tsp
Salt
METHOD:
1. In a pan, add little oil, urad dhal and red chillies and roast till golden brown. Grind to powder after it cools.
2. Heat oil in a tawa, add mustard, after it splutters add asafoetida, chopped onions and chopped garlic. Saute well, add finely chopped gongura leaves and stir well.
3. Cook well till the mushiness goes off, add the powder and mix well.
4. Saute well till the mixture gets blended and add salt needed for the whole dish.
5. Wait until the oil gets separated and the gongura mixture doesn't stick to the tawa.
6. Add the cooked rice and mix well. Taste for salt and add a little if needed.
7. Tasty and aromatic Gongura rice is ready.
8. It can be served with vadagam, appalam or chips.
Gongura leaves - 1 handful
Red chilly - 2
Urad dhal - 2 tsp
Small onion - 5
Garlic cloves - 5
Mustard - 1/4 tsp
Asafoetida - 1/2 tsp
Gingelly oil - 2 tsp
Salt
METHOD:
1. In a pan, add little oil, urad dhal and red chillies and roast till golden brown. Grind to powder after it cools.
2. Heat oil in a tawa, add mustard, after it splutters add asafoetida, chopped onions and chopped garlic. Saute well, add finely chopped gongura leaves and stir well.
3. Cook well till the mushiness goes off, add the powder and mix well.
4. Saute well till the mixture gets blended and add salt needed for the whole dish.
5. Wait until the oil gets separated and the gongura mixture doesn't stick to the tawa.
6. Add the cooked rice and mix well. Taste for salt and add a little if needed.
7. Tasty and aromatic Gongura rice is ready.
8. It can be served with vadagam, appalam or chips.
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