How to Prepare Tasty Green brinjal,gongura(sour leaves) curry

Green brinjal,gongura(sour leaves) curry. This is one of my daughter's favorite curries. Brinjal curry is a traditional south indian curry shared along with a video procedure. In this recipe, to make brinjal curry, I have added methi leaves which really enhances the flavor of the dish however, it is totally optional to add and can be.

Saag Paneer With Sour Greens - Gongura Paneer Curry. Gongura or Sorrel leaves are mainly prized for its distinctive sour and tangy taste. It is one of the vital ingredients in authentic Andhra cuisine. You can cook Green brinjal,gongura(sour leaves) curry using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Green brinjal,gongura(sour leaves) curry

1. Prepare 6 of Green brinjal.
2. Prepare 2 cups of Gongura leaves(sour leaves).
3. Prepare 1/4 cup of Boiled Brown lobia.
4. It's 1 medium of Onion chopped.
5. It's 6 of Green chillies.
6. It's 1 tsp of Ginger garlic paste.
7. You need 1/2 tsp of Garam masala.
8. You need To taste of Salt.
9. You need 1/4 tsp of Red chilli powder.
10. Prepare 4 tsp of Oil.

The gongura leaves are slightly cooked with green chillies and later made to a fine paste. Gongura means red sorrel leaves in Telugu. These leaves are the star of this recipe. Add little sugar as soon as you add leaves if you desire.

Green brinjal,gongura(sour leaves) curry step by step

1. Add red chilli powder,garam masala,salt,boiled Lobia,1/2 cup of water and mix it well. Cover with lid and cook for 5 min..
2. Heat a kadai along with 1tsp,add gongura leaves,green chillies and fry for 2 min and make a fine paste..
3. Heat a Kadai along with 3 tsp oil,add chopped onions and saute for 3-4 min..
4. Add ginger garlic paste and saute for 2 min. Add brinjal pieces and saute for 3 min and cover with lid and cook for 5 min..
5. Add gongura paste,mix it well and cook for 2 min..

The Gongura leaves are tangy and sour in nature and bring in this tanginess to this chicken curry along with south indian spices making it delicious and taste. Gongura Leaves are also known as Sorrel Leaves in English, pulicha keerai in Tamil, Pundi Palle/Pundi Soppu in Kannada and ambaadi In. Gongura is an Indian leafy green plant, of type Kenaf (Hibiscus cannabinus) or Roselle (Hibiscus sabdariffa), grown for its edible leaves. Telugu people are familiar with many varieties of food made with Gongura such as Gongura Chicken, Gongura Mutton curry. Guntur Gongura Pickle is the most popular among all the Gongura dishes in Andhra Pradesh.