India Environment Portal Knowledge for change

Recipes

• 30/08/2005
• Down To Earth

gongura pappu
Take 10 bunches of gongura and finely chop the leaves and stem. Boil these along with 250 grammes of lentil (red/green gram) or kabuli chana . Thereafter, deep-fry some seeds of cumin, mustard and fenugreek along with five dry red chillies. Simultaneously, add a bit of asafoetida.

Then put the boiled gongura and lentil. Add a pinch of turmeric and salt to taste. Stir the dish well and then let it cook for at least 10 minutes. Serve piping hot along with rice, roti or even dosas.

gongura pulusu
Take 10 bunches of gongura and finely chop the leaves and stem. Then cook them along with the seeds of mustard, fenugreek and cumin. Add chopped pieces of three medium size onions and a few green chillies, and cook for a while.

Thereafter, extract the juice out of 50 grammes of tamarind and pour it in the cooked gongura. Add salt to taste. Serve with rice or roti.

gongura chutney
Take leaves of 20 bunches of gongura, and wash them. Rinse the water thoroughly. Fry them in 100 millilitres of hot vegetable oil. Thereafter, grind them along with slightly roasted 8-10 dry chillies, 100 grammes of peeled garlic pieces, and seeds of mustard, cumin and fenugreek. Serve it with hot rice.

gongura pickle
Take gongura leaves and then sun dry them. Thereafter, fry them in vegetable oil along with red chilli powder and salt to taste. This pickle can be stored for up to four months.