Gongura Pulusu

Ingredients

• - 250g gongura (sorrel leaves)
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Wash gongura: Wash a large bunch of gongura (sorrel) leaves thoroughly. Separate leaves from stems.
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. 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. 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. Add shallots: Add 8 sliced shallots and fry 6-8 minutes until golden.
6. Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
7. Add gongura: Add the sautéed gongura leaves (blend coarsely if desired). Add tamarind water and salt. Stir well.
8. Simmer: Cook on medium heat 10-12 minutes until the pulusu thickens to a thin stew consistency.
9. Add final tempering: Heat 1 tbsp sesame oil. Add dried red chillies and curry leaves. Pour over the pulusu.
10. Serve: Adjust salt. Gongura pulusu should be tangy and deep in flavour. Serve with steamed rice and a dry vepudu.