Gongura, which is known to the western world as Roselle, is a tangy and sour leaf. Roselle plant leaves and flowers both are edible. Gongura (Hibiscus Sabdariffa) leaves – the most popular dish in Andhra Pradesh and Telangana, India. Gongura leaves are widely used in Andhra Pradesh. It holds a very special place in Andhra peoples hearts. It is called as Andhra favorite dish – Andhra maatha or Andhra Shakambari Varaprasadam which is translated to “Vegetarian mother of Andhra”.

Most common dish made of Gongura in the Southern state of Andhra Pradesh is Gongura pickle. Gongura pickle is South India’s state of Andhra Pradesh most favorite pickle. It is go-to pickle at festivals, weddings, gatherings, pujas, and wherever people gather. If you taste, you will soon realize the exaggeration about Gongura pickle is genuine. In other words, you will experience heaven on earth. Made from scratch, using household ingredients, Gongura is a seriously tasty pickle. It is an exceptional combination to eat with rice and ghee. It also can be cooked with vegetables and paneer too. It even works as a dip for some South Indian snacks.

Gongura known as Jamaican sorrel leaves in Caribbean countries, as Roselle, Florida cranberries in western countries. It is known as ambadi or pulicha keerai, LalChatni, Kutrum, Tengamora, Aamelli, Pundi Palle, Pitwaa, Taka bhendi, Khata Palanga, Kotrum, Mestapat, Amaari in other parts of India.

Gongura leaves and its red flowers both are edible. Both have a unique sour taste which is an excellent combination of chutney and dal (lentils). In India, gongura is used to make chutney, dal and meat dishes. In certain Caribbean countries, exotic red sorrel drink is made. It is a sweet fruit drink with a sourness from the flowers of this plant. In African countries, jams and jelly’s are made of red sorrel flowers. Gongura comes in two varieties, green-stemmed and red stemmed. The red stemmed variety is sourer than the green stemmed variety.

Just like any other leafy vegetables, gongura leaves are abundant in Iron. It is also high in calcium, niacin, riboflavin, vitamin C, and iron. Calcium content and other ingredients make teeth and bones strong. Improves immune system.

Gongura, potato kura

 

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Depending on the variety, age of the gongura you bought, sourness may vary. Add the amount of gongura accordingly.

Author: Ujwala Chintala

Recipe type: Main Course

Cuisine: Indian

Serves: 4

Ingredients

• 1 cup chopped gongura leaves
• 2 cups diced potatoes
• ½ diced red onion
• 5-8 chill powder
• ½ tsp coriander powder
• ½ tsp cumin
• 3 tbsp healthy oil as coconut
• ¼ tsp ginger garlic paste
• ⅛th tsp turmeric powder
• Salt
• 2 sprigs cilantro

Instructions

1. Add ½ cup water to a pot. When water is boiling, add gongura leaves. Add salt.
2. Cook until soft. Let it cool. When cooled. If leaves are big, mash coarsely.
3. Add oil to a pot. Heat to medium. Add cumin. Fry till brown.
4. Add onions. Cook until translucent. Add ginger garlic paste and turmeric powder.
5. Add potatoes. Close lid. Cook until half-cooked. Add salt, chili powder and coriander powder.
6. Now add gongura. Add water if needed. Gongura gravy should be semi-solid.
7. Cook for few minutes, till oil floats.
8. Top with Cilantro.
9. Serve hot with roti, naan or rice

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