Gongura Prawns (Andhra style Prawns Curry cooked with tangy Sorrel Leaves)

 

          Gongura Prawns curry is a traditional and a very popular Andhra cuisine that goes by the name of Gongura Royyalu Kura. In this recipe, prawns are cooked along with gongura leaves. Gongura is also known as sorrel leaves, chukka or ambada bhaji. This dish is very much a part of a meal served in Andhra / Telangana restaurants. 

          Coming to this amazing dish, it is both spicy and tangy. However, you can adjust it depending on your taste buds. It is a great party recipe too, perfect for special occasions. You can relish this yummy and finger licking delicacy with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or chapati. So check out a step by step pictorial recipe to prepare this regional dish.

• 250 gms. prawns, cleaned, deveined & rinsed
• handful of gongura leaves
• 3 tbsp. oil
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tomato, chopped
• 1 cup water
• 2 green chilies
• 2 tbsp. coriander leaves, chopped

            In a pan, add the gongura leaves along with a sprinkle of some water. Cover and cook till it is wilted. Then mash them well with the back of a ladle and keep aside. 

           Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes.

           Heat 1 tbsp. oil in a pan and fry the marinated prawns till light golden in color. Keep aside.

           Heat remaining oil and temper with dry red chili, cumin seeds, mustard seeds, cinnamon stick, cardamom and cloves. Sauté for a few seconds.

           Now add the chopped onion and curry leaves. Sauté till light brown. 

           Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

           Add the chopped tomatoes and cook till it turns soft. Now add the mashed gongura leaves and sauté for a minute. 

           Now add the fried prawns, followed by 1 cup water. Cover and simmer for 2-3 minutes. 

           Add the slit chilies and continue to cook for 1-2 minutes more. When done, garnish with coriander leaves and enjoy with steamed rice or any Indian flat bread.  

In a pan, add the gongura leaves along with a sprinkle of some water. Cover & cook till it is wilted.

        Then mash them well with the back of a ladle & keep aside. 

Marinate the prawns with a pinch of salt, turmeric powder & red chili powder for 10-15 minutes.

Heat 1 tbsp. oil in a pan & fry the marinated prawns till light golden in color. Keep aside.

Heat remaining oil & temper with dry red chili, cumin seeds, mustard seeds, cinnamon stick, cardamom & cloves. Sauté for a few seconds.

Now add the chopped onion & curry leaves. Sauté till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté till the oil separates.

                Add the chopped tomatoes & cook till it turns soft. 

             Add the mashed gongura leaves & sauté for a minute. 

                       Add the fried prawns,

         followed by 1 cup water. Cover & simmer for 2-3 minutes.

                Add the slit chilies & continue to cook for 1-2 minutes more. 

                 When done, garnish with coriander leaves.

                  Enjoy with steamed rice or any Indian flat bread. 

Gongura Chepala Pulusu (Andhra style Fish Curry with Sorrel Leaves)

 

                Gongura Chepala Pulusu is a delicious and an authentic Andhra recipe of fish cooked in a spicy and a tangy gravy coming from the addition of gongura (sorrel) leaves. I have used Rohu Fish, but any other fish is okay. This dish is traditionally prepared very spicy. However, the red chili powder can be adjusted accordingly.

               I have used Kashmiri red chili powder to tone down the spice level. This dish is best relished with hot steamed rice. Adjust the consistency of the gravy accordingly. I kept it slightly on the thicker side to suit my palate. So check out the step by step pictorial recipe to prepare it.

• 2-3 Rohu fish pieces 
• 3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• pinch of fenugreek seeds 
• 2 dry red chilies
• 1-2 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. Kashmiri red chili powder 
• 1 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• handful of gongura (sorrel) leaves, chopped
• 1 tsp. coriander leaves, chopped 

            Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. 

           Heat 2 tbsp. oil in a pan / kadai and fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. 

           After it stops spluttering add the dry red chilies and curry leaves. Sauté for a few seconds and then add the onion. Sauté till light brown.

           Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

           Now add the tomatoes and cook till it is completely mashed. 

           Then add the chopped gongura leaves and cook for 2-3 minutes till the leaves wilted and everything is nicely incorporated. 

           Add 3/4 cup water and bring it to a boil. Gently drop in the fried fish and simmer, covered for 4-5 minutes or till the gravy thickens to a desired consistency.

           When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 
         

  Marinate the fish with a pinch of salt, turmeric powder & red chili 

powder for 10-15 minutes.

                     Heat 2 tbsp. oil & fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil & temper with mustard seeds, cumin seeds & fenugreek seeds. 

                        After it stops spluttering add the dry red chilies & curry leaves. Sauté 

                        for a few seconds.

                                  Then add the onion and sauté till light brown.

                        Add the ginger-garlic paste & all the dry spices mixed with some 

                           water. Sauté till the oil separates. 

                               Add the tomatoes & cook till it is completely mashed.

                     Then add the chopped gongura leaves & cook for 2-3 minutes till the 

                      leaves wilted and everything is nicely incorporated. 

                                  Add 3/4 cup water and bring it to a boil. 

                              Drop in the fried fish & simmer, covered for 4-5 minutes or till 

                              the gravy thickens to a desired consistency.

                           When done, switch off the flame & garnish with coriander leaves.

                                  Serve with hot steamed rice. 

Gongura Mamsam (Andhra style Gongura Mutton)

 

          Gongura Mamsam or mutton curry is a traditional and a very popular Andhra cuisine. In this recipe, mutton is cooked with gongura leaves. Gongura is also known as sorrel leaves, chukka or ambada bhaji. It is very much a part of a meal served in Andhra / Telangana restaurants. 

          Coming to this amazing dish, it is both spicy and tangy. But you can adjust it depending on your taste buds. It is a great party dish, which can be prepared during special occasions. You can relish this yummy and finger licking delicacy with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. So check out a step by step pictorial recipe to prepare this regional dish.

• 500 gms. mutton with bones
• 2 bunches gongura leaves, chopped
• 1 tbsp. ginger-garlic paste
• 2 tbsp. oil to marinate
• 2 sprigs curry leaves
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 tbsp. oil
• 2 onions, chopped
• 1 tbsp. coriander leaves, chopped

         Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. oil and all the dry spices overnight or for a minimum of 3 hours. 

          Heat oil in a pan and sauté the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and 1/4 cup water. Cook, covered on a low flame till dry. Keep stirring at intervals.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          When done, add the chopped gongura leaves and continue to cook for 2-3 minutes till the leaves are wilted and the oil separates. Switch off the flame and garnish with coriander leaves.

          Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or just plain chapati. 

   Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. 

oil & all the dry spices overnight or for a minimum of 3 hours. 

                              Heat oil & sauté onions & 1 sprig curry leaves till light brown.

                                  Add marinated mutton....

                                  & 1/4 cup water. Cook, covered on a low flame till dry. 

                       Add 1 cup water & pressure cook for 20 minutes on a low flame after 

                       the first whistle. 

                       Then add the chopped gongura leaves & cook for 2-3 minutes till the 

                       leaves are wilted & the oil separates.

                                  Switch off the flame and garnish with coriander leaves.

                       Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, 

                       tandoori roti, roomali roti or just plain chapati. 

Gongura Chicken (Chicken Cooked with Sorrel Leaves - Andhra Style)

 

             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 flavor. 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.

                      Heat oil & sauté onions, green chilies & curry leaves till light brown. 

                     Add ginger-garlic paste & all the dry spices mixed with some water. Fry 

                     till the oil separates from the sides of the pan. 

                  Add the chicken & mix well so that it combines with all the masalas. Cook, 

                 covered on low flame till dry. 

                              Add 1 cup water and simmer, covered till the chicken is tender.

                    Add the gongura leaves & cook for 2-3 minutes or till the leaves are wilted. 

                                 Serve, garnished with coriander leaves.