Gongura Pickle

Wednesday, March 10, 2010

There is no one in Andhra who does not know name gongura. It is very tasty and seasonal. We sun dry gongura add salt and tumeric and store it.

Gongura 3 cups
Mustard seeds 1 teaspoon
Red chiili 6
Turmeric Powder 1/2 teaspoon
Hing 1/4 tsp
Oil 1 cup
Salt as needed

Red stemmed gongura or yerra gongura is tastier.
1. Remove Gongura leaves from the stem. Wash it well and spread on a cloth to dry or squeeze out the water with tissue paper and dry it.
2. Heat a pan add 2 teaspoons of oil and add mustard seeds , hing and red chiilies. After the mustard seeds start to sputter. Switch off the stove. Set the tadka aside.
3. In the same pan add the remaining oil and after it is heated change it to low flame and add the gongura leaves. Stir continously until the leaves are well cooked. The leaves change into brown color and water is evaporated. It becomes about one third of the leaves.
4. In a mixie bowl add gongura leaves,tadka ,tumeric powder and salt , grind it into a coarse paste.


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