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..
500 gm boneless chicken
2 cups sorrel leaves
2 tsp.chilli powder
1 tsp chilli flakes
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
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.