Gongura or Sorrel leaves is mostly used in Andhra cooking.These  nutritious leaves have

a tangy taste and the famous gongura pickles are made with these leaves.It can be

cooked with dal or any meat dishes like  kang kung or spinach

As these leaves have a sharp tangy taste ,you can opt out ingredients like tamarind or lime.

(photo credits -Google)

 

Moving on to the recipe now..

INGREDIENTS

500 gm boneless chicken

2 cups sorrel leaves

2 tsp.chilli powder

1 tsp chilli flakes

3 tomatoes

2 onions diced

1 tsp crushed pepper

2 tsp cummin seed powder

1 tsp garam masala powder

10 garlic cloves

1/2 tsp turmeric

salt to taste

whole spices (cinammon 1 piece,3 cardamons,3 cloves)

3-4  tblsp oil

METHOD

Heat half of the oil and add the whole spices , onions and saute till light brown.

Add the chopped tomato with turmeric and salt and cook till the tomato is mushy.

Remove the onion- tomato mixture and blend for a minute .(you can prefer to opt out this blend).

Heat the remaining oil,add the garlic ,chicken,and the sorrel leaves and stir for 5 minutes

Next add the ground paste and the rest of the ingredients except the ground pepper and

cook on a low flame till the chicken is cooked.Add pepper and cook for 2 minutes and

remove from fire.(no need to add water)

Serve with any rice or rotis.