Aug 12, 2012

Gongura Sorakaya Plusukura (sorrel leaves and bottle gourd curry)

Now here is my last recipe for this week BM which is under the theme of cooking with greens . And mu last recipe is a gravy. Generally in Andhra Pradesh we make dal with greens like Palak dal, Amaranth leaves dal and Gongura leaves dal. Also gravies like totakura pulusu or mixed greens pulusu or Akukura vepudu (greens stir fry). Almost 3 days in a week we make some dish with green leafy vegetables. This recipe sorakaya- gongura pulusu kura is an old recipe ,but I can not say it is a traditional recipe.
The combination of this both vegetables goes very well together. When you get bored with normal dal or stir fries this will be a good choice. Instead of gongura you can use palak or amaranth leaves with a few tomatoes but this combination do not give the taste like gongura . But when you are making with gongura no need of adding tomato, because sourness of gogngura leaves is more then enough to make this curry delicious. This curry is a good combination with rice and goes well with roties too. So lets check the recipe.
gongura sorakaya INGREDIENTS:--
Gongura leaves ---- 2 cups
Sorakaya ---- ½ inch cubes 1 and half cup
Onoin --- 1 big finely chopped
Green chillies --- 3 cut in to 2 pieces
Oil ---- 1 tab sp
Mustard seeds --- ½ tea sp
Chana dal --- 1 tea sp
Dry red chillies --- 3 broken
Cumin seeds --- ½ tea sp
Curry leaves --- 10
Garlic cloves --- 4 crushed
Red chilli powder --- 1 tea sp
Turmeric powder --- ¼ tea sp
Salt ----- 1 tea sp or accor ding to your taste
METHOD:---


  1. In a thick bottom pan take gongura leaves ¼ of chopped onion, ½ tea sp red chilli powder, turmeric powder, ½ tea sp salt, green chilli pieces and cook till gongura leaves become soft and  mashy.

  2. Mash cooked gongura leaves with a potato masher or dal masher (papugutti) or you can grind this in a blender in to a smooth paste and set a side.

  3. Hear oil in an other pan add mustard seeds let them popup then add chana dal, dry red chillies, cumin seeds, crushed garlic, curry leaves fry for a while.






Now add chopped onion and fry till onion turns soft then add bottle gourd pices, remaining salt, red chilli powder, mix well cover and cook in a very low heat till the bottle gourd pieces become soft.




Now add gongura paste to bottle gourd pieces mix well and cook for 5 more minutes.


This curry should looks like this not too watery .


Serve hot with rice or roti.
This is my  third recipe with the theme of Cooking with greens for blogging marathon 19 th edition at Vallis spice your life lets check blogging marathon page

11 comments:

Shama Nagarajan said...

delicious...rush you entries for fast food event noodles

Anu said...

A different lovely combo

Pavani said...

Pulusu looks super, spicy, tangu & delicious. Gongura & sorakaya is a combination I've never tried, but sounds perfect.. Will have to give this dish a try soon.

Balakrishna Saraswathy said...

I really love these gongurn leaves very much...looks so yummy dear:)

Prathibha said...

we make gongura pulusu kura..but never combined wid sorakaya..looks yumm

Priya said...

Mouthwatering here, quite an interesting and innovative curry.

Srivalli Jetti said...

Oh the dish looks very inviting..I am sure it has all the tangyness and spice to make it a great side dish..never mixed gongura and sorakaya..I wonder why!

sushma said...

Sounds interesting....I just bought the sorrel leaves from market. Will give it a try

vaishali sabnani said...

we dont get these leaves here..but by the look of the dish..and the step by step pics..it is really interesting, inviting and above all healthy!

Harini-Jaya Rupanagudi said...

Norooruthondhi ...love this combo..I should lay my hands on gongura sometime soon!!

raaji said...

i miss gongura very much..nice recipe