Gongura pachadi (without onion and garlic)

Tuesday, June 21, 2011

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.
3. Add gongura leaves and blend it and make it into a coarse paste. Don't add water if necessary add little water.


Nitha said...

I love gongura pickle.. So I should fall in love with this too..

Vimitha Anand said...

Famous Andhra dish... Would be great with dosas...

Priya (Yallapantula) Mitharwal said...

Looks superbly delicious :)

Anonymous said...

Ooo. i have had this at Vijaywada long time back.. Wow.. i have to try this.. but dunno if we can get the gongura leaves :D

Sobha Shyam said...

looks delicious..this is new to me..lovely recipe..


Priya said...

Mouthwatering here, fingerlicking pachadi..

divya said...

looks awesome dear..lovely recipe.

SravsCulinaryConcepts said...

Love anything with gongura !! this looks so delicious !!

Anonymous said...

Gongura Pickle is truly delicious and my favorite dish. yum and delicious.

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