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!