There is no one in Andhra who does not know name gongura. It is very tasty and seasonal green leafy vegetable.
Gongura 1 bunch
Mustard seeds 2 teaspoon
Menthi seeds 1 teaspoon
Red chillies 10
Turmeric Powder ½ teaspoon
Hing 4 pinches
Oil 2 tablespoons
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. Heat a deep pan and add 2 teaspoons of oil to it, after oil is heated add gongura leaves, the leaves fold and change color. The leaves change into brown color and water is evaporated. It becomes about one third of the leaves.
2. Heat a pan add the remaining of oil after oil is heated add mustard seeds, menthi seeds, hing and red chillies. After the mustard seeds start to sputter. Switch off the stove. After it cools grind it in mixie or blender add salt and tumeric powder and blend well.