Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Gongura Chutney


Gongura Chutney

We may be almost broke because of self-paid move and college expenses, but we sure are enjoying food like Andhra maharajas. It’s tough to feel depressed when we are able to buy a bunch of gongura leaves for a dollar and could prepare gongura chutney to our heart’s content. Good food does make a difference in one’s mood, doesn’t it?

If you are wondering what’s all this hungama about gongura, well, gongura is Andhra’s tradition. You know you are treated well and can be assured that your Andhra friend really likes you, when you see a gongura preparation on the menu. Gongura dal, chutney, dalcha and meat preparations are to name a few, that can be prepared with these wonderful leafy vegetable.

Gongura leaves are famous for their rich iron content and they taste sour like diluted tamarind pulp. When cooked and made into chutney with caramelized (browned) onions, hot chillies and salt, they turn to marvelous side dish with little effort. This super side dish is a great luxury for me mainly because of lack of gongura leaves availability in US. They usually appear for short period of time during summer months at Indian grocery shops and will get sold out quickly. The demand motivated by severe nostalgia is high. I am very proud to be able to blog about this chutney here on “Mahanandi”, finally from Seattle.


Gongura Leaves (to id: red stems and green leaves like marijuana leaves:)), Onion and Green Chillies

Recipe:

I bunch of gongura - Leaves plucked and washed
1 big onion - cut into big chunks
8 green chillies
¼ tsp of salt
2 teaspoons of peanut oil

In an iron skillet, heat peanut oil. Add and saut? the onion chunks and green chillies to light brown color on medium-high heat. Remove to a plate.

In the same skillet, add gongura leaves and stir-fry them on medium-high for few minutes until they come together and lose their bright green color. Remove to a plate and let cool.

Take them all in a mortar, add salt and with a pestle grind them to a coarse consistency.

Serve with rice, dal and a curry with little bit of ghee sprinkled on, for a traditional Andhra meal.


Gongura Chutney, Bitter Gourd Chips, Tomato Dal and Rice

Recipe source: Amma
Gongura ( or sour greens) is available in Indian grocery shops here in US.
Ga ga over Gongura (article)

Posted by Indira©Copyrighted in Gongura(Sour Greens), Amma & Authentic Andhra (Tuesday October 10, 2006 at 3:34 pm- permalink)
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