Gongura Rice

Method

1. 1

   Prepare gongura paste: Wash a large bunch of gongura (sorrel) leaves. Sauté in 1 tsp oil 5 minutes until wilted. Blend with 3 green chillies to a smooth paste.

2. 2

   Cook and cool rice: Cook 2 cups basmati rice for separate grains. Cool completely.

3. 3

   Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes until peanuts are golden.

5. 5

   Add shallots and garlic: Add 5 sliced shallots and 5 garlic cloves sliced. Fry 5 minutes until golden.

6. 6

   Add gongura paste: Add the blended gongura paste. Fry on medium heat 6-8 minutes until the raw smell disappears and oil separates.

7. 7

   Season: Add salt and half tsp red chilli powder. Mix well.

8. 8

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until rice is evenly coated with the tangy dark green gongura masala.

10. 10

    Serve: Adjust salt. Gongura rice has a uniquely tangy flavour. Serve with papad and a dollop of ghee.