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.

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. 
   
   
4. 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