Gongura is a super nutritious leaf popularly used in the Andhra Cuisine and is known as the Roselle leaf. These leaves impart a tart flavour and when combined with freshly ground spices can make delectable dishes, Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety.
Firstly, take a cooking vessel or a pressure cooker. Into it wash and add the gongura leaves, add salt, red chilli powder, turmeric powder, garlic cloves. Also add green chillies, coriander leaves, chopped onion and chopped tomato.
Gongura chutney recipe made with sorrel leaves and enjoyed with steamed rice... Firstly, take a cooking vessel or a pressure cooker. Into it wash and add the gongura leaves, add salt, red chilli powder, turmeric powder, garlic cloves. Also add green chillies, coriander leaves, chopped onion and chopped tomato.
An Andhra special pickle recipe, Gongura pickle is made from sorrel leaves or gongura as main ingredient. The pickle is staple in Hyderabadi cuisine and is best enjoyed with ghee, rice and onions. You are not signed in.