Gongura Methipodi Talimpu

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Here is a delicious and yummy yum recipe I am going to to show you today.

GONGURA WITH A COMBINATION OF METHI/FEENU GREEK  SEEDS POWDER TALIMPU. Gongura  is a famous dish in Andhra Pradesh. Moreover we prefer this traditional dish during marriages and functions as special dish. This gongura is most popular in pickle version. Generally  we made gongura pappu, gongura pachdi with combination of dry red mirchi, green mirchi and mirapa pandlu. Gongura is good combination even for non-vegetarians also like mutton and chicken.

There are 2 varities of gongura 1 is white stemmed and another is red stemmed. This curry is made with red stemmed gongura with combination of fenugreek seeds powder. Very simple. Unlike the pachadi varieties this does not require grinding.

OK. Let us go to prepare.

Ingredients

• Gongura (sorrel)                                1 bunch
• Green mirchi                                      6 sliced
• Dry red mirchi                                   2
• Red mirchi powder                            1/2 tbsp
• Onion                                                 1 big Finely chopped
• Garlic                                                10 to 12 (little crushed)
• Salt
• Oil                                                      1/4 cup                                              
• Mustard seeds
• Hing
• Channa dal                                       
• Fenu greek seeds  powder               1 tbsp 

How I did it                      

1. Wash and pluck the leaves from stems of gongura.
2. Dry the leaves under shade for 1/2 day.
3. Tip for you, pluck the leaves in the evening and dry on the kitchen platform on kitchen napkin. No hot sun, so leaves can not change the color. You can prepare the dish in the morning.
4. Take wok, add oil, let it heat on medium flame, add mustard seeds, let them pop.
5. Then add hing , dry red mirchi, channa dal, fry them till channa dal changes into little brown, then add onion and crushed garlic. Fry them till onion becomes transparent.
6. Finally add gongura leaves, stir well in between.
7. Cook for a while till the leaves are cooked. Add salt and mix well.
8. Next add methi powder and stir well.
9. Switch off the stove.
10. Aroma of hing and fenugreek seeds powder etc. will fill your kitchen.

          

Really mouth watering dish. Enjoy...... It goes well with plain rice with dollop of ghee and onion.

My tips

• Green chillies and red mirchi powder should be adjusted depending on the sourness of gongura
• Generally I prepare all this process in iron pan only
• If you like flavor of methi powder add little more. It tastes good
• Its shelf life would be 7 to 10 days, if you store in clean air tight bottle
• Always use dry spoon

Nutritional Info

Having rich source of Iron and calcium.
Very low in calories compared with other leafy vegetables.