This is a traditional Andhra delicacy. It is generally cooked with mutton. However, 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). You can make it a bit chatpata by increasing the quantity of red chili powder as it will enhance the taste and flavour. You can relish either with rice or Indian bread. So check out the step by step pictorial recipe to prepare it.
- 500 gms. chicken, curry cut
- 1 bunch gongura leaves (sorrel leaves), finely chopped
- 1-2 onions, chopped
- 1 sprig curry leaves
- 2-3 green chilies, slit
- 2-3 tbsp. oil
- 1 tbsp. ginger-garlic paste
- 1 tbsp. red chili powder
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- salt to taste
- coriander leaves to garnish
Heat oil in a pan and sauté the onions, green chilies and curry leaves till light brown.
Now add the ginger-garlic paste and all the dry spices mixed with some water. Fry till the oil separates from the sides of the pan.
Add the chicken and mix well so that it combines with all the masalas. Cook, covered on low flame till dry. Add 1 cup water and simmer till the chicken is tender.
Now add the gongura leaves and continue to cook till the leaves are wilted and the gravy is thick. Serve, garnished with coriander leaves.
Chop finely the gongura leaves.
Add the gongura leaves & cook for 2-3 minutes or till the leaves are wilted.
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