Tuesday, June 27, 2006

Gongura Curry

Gongura Leaves - 1 or 2 Bunches
Onions – 1 big
Garlic - 3-4 in number
Cumin Seeds (Jeera) - 1 Table Spoon
Turmeric - a pinch
Oil - 3-5 Table Spoons
Salt to taste

Method of Preparation
1. Blanch the leaves of Gongura and clean them. Chop them if desired.

2. Take a kadai/vessel and put it on stove. Add oil to the kadai.

3. When the oil is heated, add the Jeera, Green chillies and Garlic. Let the garlic turn slightly golden color.

4. Add the Onions and fry them till they become transparent or light brown. Add the turmeric.

5. Add the gongura leaves and salt and cook for 2-3 minutes or until the gongura is cooked properly.

6. Gongura curry will be ready to serve.

Tuesday, June 20, 2006

Gongura Recipes

Hi folks.....

I was quite busy with parties and work so could not post any new recipes. But this time I am going to post recipes on Gongura (Sour Greens).

I made Gongura Dal(Pappu), Gongura Curry with Onions, Gongura Pulusu. Will post the recipes soon with pictures.. till then enjoy.

Gongura Leaves Blanched

Gongura Leaf

Tuesday, June 06, 2006

Onion Chutney

This recipe is from a Telugu daily paper called "Eenadu". I thought this is a real simple recipe. So tried it at home and loved it. Try it and tell me how it is...

Onions - 4 big chopped
Tamarind - small piece
Turmeric - 1/2 Table Spoon
Chilli Powder - 1 Table Spoon
Coriander Powder - 1 Table Spoon
Methi Powder - 1/2 Table Spoon
Salt to Taste

Jaggery - (Optional)

Mustard Seeds
Chana Dal
Urad Dal
Red Chillies
Curry Leaves

Method of Preparation

1. Soak Tamarind in little bit of water for 15 minutes. Squeeze the Juice out of it and keep it aside.

2. Fry Onions in little bit of oil for a minute or two or until they are tender.

3. Add Turmeric, tamarind pulp to the onions and mix well.

4. Add all the rest of powders and grind it in a mixer for once or twice. Make sure that onion do not become totally paste.

5. Do tadka with all the ingredients mentioned under Tadka/Popu.

6. Add tadka to the onion mixture. and your Chutney is ready.

Preparation Time: 10 minutes
Category: Side Dish (Pickles/Chutney's)


If you like sweet in food, then add jaggery while grinding. I used red onions so I did not use jaggery, but if yellow onions are used then use jaggery as it gives nice taste to it.

Monday, June 05, 2006

Methi Brinjal Curry

Brinjal - Chopped
Methi leaves - Chopped
Spring Onions (Optional)

Turmeric powder
Chilli Powder
Coriander Powder
Salt to Taste

For Tadka/Popu:
Mustard seeds (Optional)
Cumin Seeds - 1 Table Spoon
Chana Dal - 1 Table Spoon
Urad dal - 2 Table Spoons
Mint leaves - 4-5
Asafoetida - a pinch

Method of Preparation

1. Chop the brinjal, Methi leaves, Spring Onions Tomato and keep aside.

2. Take a kadai(Vessel), pour little oil in it. Wait until the oil is heated.

3. Add mustard seeds, cumin seeds, chana dal, urad dal, mint leaves asafoetida. Can add garlic cloves also.

4. Add Methi leaves and spring onion to the tadka.

5. Let it fry for a minute or so. Add Brinjal to it.

6. Add turmeric, Chilli powder and Coriander powder to the above. Mix it and let it cook for 5 minutes or till brinjal is done.

7. Add Tomato and Salt to taste at the end.

8. Your methi brinjal is ready for lunch or dinner. This can be served with Chapati or Rice.

Preparation Time: 10-20 minutes(depends on the tenderness of brinjal)
Category: Main Coarse (Curries)

1. Can add chopped garlic to tadka.

2. Can add Curry leaves. Curry leaves give good smell as well as good taste to food.


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