Gongura Pulusu

Method

1. 1

   Wash gongura: Wash a large bunch of gongura (sorrel) leaves thoroughly. Separate leaves from stems.

2. 2

   Soak tamarind: Soak a marble-sized tamarind in half cup warm water. Extract and strain. Gongura itself is very sour so use minimal tamarind.

3. 3

   Cook gongura: Heat 2 tbsp oil in a pan. Add 3-4 green chillies and gongura leaves. Sauté on medium heat 6-8 minutes until completely wilted.

4. 4

   Make base: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 4 garlic cloves, 2 dried red chillies and curry leaves.

5. 5

   Add shallots: Add 8 sliced shallots and fry 6-8 minutes until golden.

6. 6

   Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add gongura: Add the sautéed gongura leaves (blend coarsely if desired). Add tamarind water and salt. Stir well.

8. 8

   Simmer: Cook on medium heat 10-12 minutes until the pulusu thickens to a thin stew consistency.

9. 9

   Add final tempering: Heat 1 tbsp sesame oil. Add dried red chillies and curry leaves. Pour over the pulusu.

10. 10

    Serve: Adjust salt. Gongura pulusu should be tangy and deep in flavour. Serve with steamed rice and a dry vepudu.