Gongura Rice

Ingredients

• - 2 cups raw rice
• - 400g gongura (sorrel leaves)
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

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. Cook and cool rice: Cook 2 cups basmati rice for separate grains. Cool completely.
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. 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. Add shallots and garlic: Add 5 sliced shallots and 5 garlic cloves sliced. Fry 5 minutes until golden.
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. Season: Add salt and half tsp red chilli powder. Mix well.
8. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
9. Mix evenly: Fold until rice is evenly coated with the tangy dark green gongura masala.
10. Serve: Adjust salt. Gongura rice has a uniquely tangy flavour. Serve with papad and a dollop of ghee.