Gongura ( Tangy Sorrel Leaves) img_0373with Channa Dal and Spices.

Gongura is a Plant grown for its edible Leaves in India. Gongura is popular in some states. In Marathi it is called Ambaadi ,  Gongura in Andhra , Pitwaa in Hindi, Kenaf leaves in English , Chin Baung in Chinese , Pandil Pundi in Kannada. It is a Summer crop and hotter the place , the more sour the leaf gets . It comes in 2 Varities . Green stemmed leaf and Red stemmed . The red stemmed variety is more sour than green stemmed variety. A baby gongura leaf is a full leaf . As the leaf grows older , the leaf splits into four or more parts.

We can prepare many variety of Pickles and Curries with Gongura. Rich source of Iron , Vitamins, folic acid and anti oxidants essential for human nutrition.

The Gongura Curry or Pickle I’m sharing can be stored for 3 to 4 days in refrigerator. Wash 4 to 5 times and dry leaves for an Hour or so and the Pickle or Curry or Chutney wont get Spoiled. No need to add tamarind or Lime as I prepared with red stemmed leaves which is more tangy. it is a simple and tasty recipe that I prepared with 5 main Ingredients Gongura , Big Onion, Garlic , Channa dal and  Home made or store bought Curry Powder . One thing you have to remember is frying Onions till brown and cooking the leaves till dry on medium high heat and adding sufficient OIL and CURRY POWDER. Source : Health Magazines. Serve  with Steamed Rice and Tomato Dal or Steamed Rice and Chutney Powder or Curd Rice or as a side for Lunch/Dinner.

Recipe for 4 People.

Preparation and Cooking Time : 30 Minutes


1. Gongura – One  Bunch

2. Channa Dal – 1/2 cup( soak for an Hour)

3.Very Big Onion – 1 ( Finely Chopped)

4. Garlic Cloves – 8 Cloves( Crushed)

5. Oil – 4 to 6 tbsp.

6. Red Chilli Powder – 1 to 2 tbsp. ( Depending on the Tanginess of Gongura )

7. Cumin and Coriander Powder – 1/2 tbsp. each

8.Fenugreek Powder n Mustard Powder – 1/4 th tbsp. or Homemade Curry Powder – 2 tbsp.

9.Green Chillies – 6 ( Mild Spicy)

10. Seasoning – Urad dal – 1 tbsp. , Cumin seeds and Mustard seeds- 1/2 tbsp. each , Red chillies -2

11. Hing or Asafotedia – Pinch

12. Curry Leaves – 6 to 7

13. Turmeric – 1/4 tbsp.


1. Wash Gongura Leaves 4 to 5 times. Drain out all water ( Very Important , otherwise it will get Soggy). Air dry for Half Hour for fast cooking. Chop the Leaves.

2. Heat 2 tbsp. Oil . Splutter Mustard seeds, Cumin seeds, Urad dal , Red chillies, Hing, Curry Leaves and Green Chillies(6). Add  Onions , Channa Dal ,little Salt , Turmeric and Crushed Garlic. Cover with lid and Cook for 3 minutes . After 3 minutes uncover and cook Onions till Brown .

3. Once the Onions are Brown add Gongura leaves and 2 tbsp. Oil . Cover with Lid and Cook for 5 Minutes.Mix in between to avoid Burning.

4. Once the leaves are soft  , remove the Lid and Cook till Water or Moisture  Evaporates. It will take about 7 to 10 minutes.

5. Switch off the Stove and add 2 more tbsp. Oil, Red chilli Powder,Coriander n Cumin Powder, Fenugreek Powder, Mustard Powder( Home made Curry Powder with Garlic and Coriander Leaves) . Mix Gently.

Check for Salt and Spices and adjust accordingly.



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