Gongura\ Ambaadi Bhaji\ Red Sorrel Leaves Curry

The Gongura leaves holds a very special place in the Andhra cuisine. It is also consumed in other places and is known by various other names like the ambadi or pulicha keerai. It comes in two varieties namely the green leaf and the red leaf. The red variety is sourer than the green leaves.

Gongura leaves comes with many health benefits. It is a rich source of iron, vitamins, folic acid and anti-oxidants. It also helps to cool down the body and hence best for summer. It also sharpens the appetite.

I learned this recipe from one of my office friend who hails from Andhra. I loved its tangy taste and also its ample benefits. Additionally its very easy to prepare.

Ingredients:
Gongura\ Red sorrel leaves - 1 bunch
Onion - 1, finely chopped
Garlic - 4-5 petals
Jaggery - as per taste
Mustard seeds - half teaspoon
Karipatta - 4-5 leaves
Green chilli - 1
Jeera\ Cumin seeds - half teaspoon
Hing\Asoefatida
Oil
Salt

Procedure:
1. Clean the gongura leaves and pressure cook it for 3 whistles. Do not add water while pressure cooking as gongura leaves leave water. Also do not chop them.
2. Take a vok, add 1 tablespoon oil, next add mustard seeds.
3. Once they splutter, add jeera, garlic, hing, karipatta and green chillies
4. Then add onion and fry till it is golden brown.
5. Finally add the pressure cooked gongura leaves and fry for some time.
6. Next add the jaggery and salt as needed. Let it cok for another 5 mins.
Gongura is ready. Serve it with rice, ghee and pickle. You can also serve it with roti.

Tips:
1. Gongura leaves are very tangy, adjust the jaggery as per your taste.