Goungra

Cuisine Style Andhra | Cooking Time 30 minutes
To Serve 4 | Take with Pappadam
Type Lunch

Ingredients

Gongura leaves - 1 Bunch
Onion Small - 10 nos
Bengal gram - 1 tsp
Urad Dall - 1 tsp
Dry Red Chilies - 6
Fenugreek - 2 tbs
Gingelly Oil - 25 ml
Salt to taste

Preparation

Peel off small onion. (Don’t cut into pieces, keep it whole)
Cut and clean Gongura leaves. Boil(4 minutes approximately) and drain the remaining water (Don’t worry minerals will not be washed away. If you don’t drain it would sour more that you cant eat anyway.) And keep aside.
Dry roast fenugreek and grind to powder.
In a heavy pan pour Gingelly oil and put mustard seed, Urad Dall, Bengal gram and allow it for spluttering.
Put Red chilies and onions. Fry for 5 minutes.
Sprinkle half of fenugreek powder then add boiled Gongura.
Mix well and add the remaining fenugreek powder (This way we retain the flavor of fenugreek).
Remove from flame and smash altogether.
Pour some more Gingelly oil.
Serve with steamed rice or chapatti.

Note

You can keep this Goungra Chutney up to 24 hours without refrigeration.

Tip

You can do it without boiling the Goungra.

How this Goungra recipe is Unique?

Boiling of Goungra reduce the sour effect by 25% and gives you the new taste of Goungra.