INSTANT POT GONGURA CHUTNEY

Instant pot Gongura Chutney 

Gongura ( In Andhra ) is popular in some states. In Marathi it is called Ambaadi, Pitwaa in Hindi , Kenaf in English .  We love Gongura because of its tanginess and health Benefits. I cook atleast Once a week when it is available in Summer  . Good source of Iron. We can prepare Curry ( Short shelf life for 2 to 3  days if refrigerated ) and Pickles which lasts for months.   Gongura is a plant grown for its edible leaves. It is popular in some states . A baby gongura leaf is a full leaf. As the leaf grow older, the leaf splits into 4 or more parts. It is a summer crop and hotter the place , the more sour the leaf gets. It comes in 2 varieties . Green stemmed leaf and Red stemmed . The red stemmed variety is more sour than green stemmed variety . We can prepare many variety of pickles and curries with Gongura . Rich source of Iron, Vitamins , folic acid and antioxidants essential for human nutrition.             

                          Serve with Steamed Rice and Ghee or Oil . For younger Kids mix with steamed rice and tomato Dal .  My eldest Daughter said, ” Taste better than any other leafy vegetable that I ever tasted” . Gongura known as sorrel Leaves in English .               Pulicha Keerai in Tamil , Pandi in Kannada , Pitwa in Hindi  . The chutney  can last for weeks if refrigerated . We finished in 2 days as everybody in my family likes the chutney  as it is kid friendly recipe . You can  add  Curry Powder or Home made spice powder  . Add the Spices and Oil  according to your taste. Simple to make and delicious in taste .

Stays good for more than a week .

INGREDIENTS :

1. Gongura = 2 bunches ( Pluck the leaves , Wash 3 to 4 times and dry)

2. Channa dal – 2 handfuls

3. Oil – 6 tbsp

4. Onion – One big ( 3/4 th thinly sliced and 1/4 th onion finely chopped to add at the end)

5. Garlic – 10 cloves ( Peeled and crushed ) 

6. Curry powder – 3 tbsp or Dry roast Mustard seeds, fenugreek seeds . Cool and grind with 3 tbsp red chilli powder

7. Salt accordingly and Turmeric – 1/2 tbsp

METHOD INSTANT POT :

1. Turn instant pot on saute mode . When warm add 2tbsp Oil . Followed by cumin seeds , mustard seeds and thinly sliced onions, channa dal . Season with salt and turmeric. Close with glass lid and fry till light brown .

2. Add crushed garlic and green chillies . Fry for couple of minutes .

3. Add dried gongura. Close lid . Manual one minute . QPR . Open the lid and keep in saute mode. Fry till it is dry . Add 2 more tbsp oil , Curry powder or Home made spice powder .

4. Take the inner pot out . Taste for salt and spices and add accordingly .

5. Add 2 more tbsp oil and finely chopped onions. 

                      Serve with Steamed rice and ghee or Steamed rice and tomato dal .

STOVE TOP :

1. Heat a wide pan on medium flame. When warm add oil followed by cumin seeds, mustard seeds , Channa dal and sliced onions. Season with salt and turmeric. Fry  till onions are light brown .

2. Add crushed garlic and green chillies . Fry for couple of minutes .

3. Add dried and chopped gongura leaves. Fry till leaves are dry . Add 2 more tbsp oil , curry powder or Home made spice powder. Mix well .

4. Switch off the stove. Taste for salt and spices and add accordingly .

5. Add chopped onions and 2 more tbsp oil . Serve with steamed and tomato dal .

Advertisements