This is a traditional Andhra delicacy. It is generally cooked with mutton, but I used chicken instead, as lean meat is far more healthier than red meat. Coming to this dish, it has a tangy taste because of the use of gongura (sorrel leaves). Make it a bit chatpata by increasing the quantity of red chili powder as it will enhance the taste and flavour. Have it either with rice or any Indian bread.
- 500 gms boneless chicken, cubed
- 1 bunch gongura leaves (sorrel leaves), chopped
- 2 onion, chopped
- 1 tbsp. ginger-garlic paste
- 2-3 green chilies, chopped / slit
- 2-3 tbsp. oil
- 1 sprig curry leaves
- 1 tsp. red chili powder or to taste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. garam masala powder
- coriander leaves to garnish
Heat oil in a pan and saute the onions, green chilies and curry leaves till light brown. Now add the ginger-garlic paste and all the powdered masalas mixed with little water.
Fry till the oil separates from the sides of the pan. Add the chicken and mix well to combine with all the masalas. Cook, covered on low flame till dry. Add 1/2 cup water and simmer. till it is soft.
Now add the gongura leaves and continue to cook till the leaves are wilted and the gravy is thick. Serve, garnished with coriander leaves.