Gongura is a green, which is used liberally in Andhra cuisine . Its not commonly used in Tamilian cuisine, though chutney is prepared along with koottu to give a a delectable combination . Gongura is very sour in taste and is served with rice and ghee . This thogaiyal can be served with Idli , Dosai too . Gongura leaves, are rich source of Iron and calcium and help in building immunity . While making this thogaiyal , choose fresh leaves . Remove them from the stem and then prepare the Thogaiyal .
Ingredients
- Gongura leaves 1 cup ( destalked )
- Dried Red chilies 4
- Green chilies 6
- Fenugreek seeds 1/2 teaspoon
- Asafoetida 1/2 teaspoon
- Mustard 1/2 teaspoon
- Sesame oil 4 teaspoons
- Rock salt 2 teaspoons
- Turmeric Powder 1/2 teaspoon
Method
- In a shallow frying pan, dry roast fenugreek seeds, to reddish brown .
- In the same pan , add 2 teaspoons of oil , when it heats up, add green chilies , red chilies , asafoetida , turmeric powder and salt . Shallow fry for a minute .
- Add destalked greens and saute again for two minutes . Grind all together , to a paste along with fenugreek seeds .
- Add rest of the oil in the pan , add mustard . When it crackles , add the paste and shallow fry for two to three minutes in low heat .
- Serve hot with rice .