Thursday, October 16, 2008

Gongura Stir-fry!

We are back! First off, we apologize for being away for so long. But when your life decides to present the opportunity of an apartment hunt, a computer virus and a broken camera, we could not do anything else but take it as a challenge and sort these hopefully once in a lifetime opportunities and battle it out. To all those still reading this blog, the camera is half-repaired, display does not work, but clicks pictures, the computer is just about okay (at least, I can upload pics now!) and the apartment hunt is over! So, we're back and intend to stay!

Ever since I was young, a favourite pickle was the famous Andhra Gongura leaves pickle. I found it too tangy, so never ate it. However, I realize now that I love tangy food. Green mangoes, tamarind, tomato - give them all to me and I'm up for it. Gongura or Sorrel leaves is a very tangy green that I had not seen until I came to the US. We found this huge bunch of Gongura greens at the Indian store and we decided to try it out. We did not really know what to do with it, though there are recipes in abundance online. We did not want a Gongura dal, but craved for something else. I decided to convert it into a stir-fry. Nothing can go wrong with a simple stir-fry, right? So, here it is, the recipe for Gongura stir-fry!



Ingredients:

1 large bunch of Gongura leaves or 2, mebbe!
1/2 chopped onion
2 pods garlic, finely chopped
3-4 green or red Thai chillies slit lengthwise
1 tbsp oil
1tsp Jeera/Cumin seeds
1tsp Turmeric
1 tsp Chilli powder/Cayenne Pepper
Salt to taste

1. Chop the onions. I used half of a large red onion. However, I guess you could use one small onion. It really depends on how much onion you like. Also remember that the Gongura leaves totally wilt and the entire curry seems very less, so the onions may get prominent in the dish if you use a lot.

2. Heat 1/2 tbsp oil in a pan, add jeera and let it splutter. Add the chopped garlic and chillies( I added the Thai red chillies for colour) Add the onions and let it caramelize. (For people like me who don't have the patience to watch the onions cook, please cut the Gongura leaves now :P I did not cut them. I just cut them off the red stalks and washed them)

3. Add the Gongura leaves, throw in the other 1/2 tbsp of the oil and close for a minute or so. The leaves wilt fast. Add salt, turmeric and the chilli powder and stir once or twice to get the spices mixed well with the leaves.

4. Allow it to cook for another 5 minutes. Check if it is cooked, and turn off the gas.

Do know that since these are greens, they really wilt, and may not be enough for a meal for two. We had it with rotis and curd. I found the curd necessary since the curry is fairly tangy. I'm sure there could be variations to this with Garam Masala and maybe cubed potatoes or tofu/paneer. Do try it and let us know your version!

16 comments:

maxdavinci said...

works very similar to aaloo palak, try it sometime...

sra said...

Does it wilt, it becomes downright pasty! Guess that's why it's ideal for dal and chutney.

Ranjani said...

I'm going to give this a shot, or perhaps, I'll get to try it first hand when I'm invited over for a meal! (Latter sounds better)

Sireesha said...

Gongura Stir fry looks delicious and yummy...

PG said...

looks yummy! I'm not sure if I have had it before, but have been hearing about it in the blogging world.
Good to have you back! :)
hopefully everything comes back to normal soon for you. Guess you have a nice virus program now , sounds scary.

Cham said...

Glad to see u back, Gongura stir fry that is new, I discovered this green once moved to US!

Sukanya Ramkumar said...

Love anything with gongura. This dish looks so good. Nice recipe. YUM!

Nags said...

I like Gongura pickle in moderation. But haven't seen it here in singapore.. sigh..

Shreya said...

hi A_and_N, welcome back! Been missing your posts. Gongura stir-fry sounds grt, have to try it. Love the gongura anytime, I was introduced to it after marriage in Hyderabad, and my MIL makes wonderful gongura pickles. Have not yet seen it here in the markets:-( Oh, my camera too had broken, and when somehow it started working, the display doesnt show. I've been clicking pics with it since July, and now I am good at aiming and clicking..:-)

Adam said...

Wooooo A/N are back! Thank goodness, it's been awhile. Or at least feels like it. Don't worry, I've got you guys :)

Lovely stir fry, I like the blend of spice you have going on, it'll be good for the winter.

How about the Giants and their roll (last week aside). And the Jets aint too shabby either :)

Passionate About Baking said...

Looks fiery & delicious. I think the tangy taste is one you develop when you grow up (am not saying old!!). Love the colour of the curry...never seen gongura leaves here. Are they called something else in India?

Aparna said...

I have never seen fresh Gongura leaves and know theyare very much a part of Andra cooking.
But I love Gongura pickle with curd rice.

DEESHA said...

i still havent tried gongura @ home .. Welcome back .. i was wondering where u guys had disappeared

SriLekha said...

wow its looking too good

Just call me 'A' said...
This comment has been removed by the author.
Just call me 'A' said...

i've lived in HYD for 5 years and I love andhra food. Don't know where to get the gongura leaf here in NY :(