India > Indian Andhra > Andhra Egg

Gongura Egg Fry Recipe

Ingredients with Measurements:
- 4 eggs
- 1 cup gongura leaves (sorrel leaves)
- 1 onion, chopped
- 2 green chilies, chopped
- 1 tsp ginger garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil

Special equipment needed:
- None

Step-by-step instructions:
1. Wash and chop the gongura leaves.
2. Heat oil in a pan and add chopped onions, green chilies, and ginger garlic paste. Saute until the onions turn translucent.
3. Add the chopped gongura leaves and saute for a few minutes until they wilt.
4. Add red chili powder, turmeric powder, and salt. Mix well.
5. Crack the eggs into the pan and mix everything together.
6. Cook on medium heat until the eggs are cooked through and slightly browned.
7. Serve hot with rice or bread.

- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
- Medium heat
Serving size:
- 2-3 people

Nutritional information:
- Calories: 200
- Fat: 15g
- Carbohydrates: 6g
- Protein: 12g

Substitutions for ingredients:
- Gongura leaves can be substituted with spinach or kale.
- Red chili powder can be substituted with paprika or cayenne pepper.

- Add chopped tomatoes for a tangy flavor.
- Add cooked potatoes for a more filling meal.
- Use scrambled eggs instead of fried eggs.

Tips and tricks:
- Make sure to wash the gongura leaves thoroughly to remove any dirt or debris.
- Adjust the amount of green chilies according to your spice preference.
- Use a non-stick pan to prevent the eggs from sticking to the bottom.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in a bowl or on a plate with a garnish of chopped cilantro.

- Chopped cilantro

- Serve with rice or bread.

Suggested side dishes:
- Raita (yogurt dip)
- Pickles
- Papadum (crispy Indian crackers)

Troubleshooting advice:
- If the eggs are sticking to the pan, add a little more oil or use a non-stick pan.
- If the eggs are not cooking through, cover the pan with a lid and cook for a few more minutes.

Food safety advice:
- Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.

Food history:
- Gongura is a popular leafy vegetable in Andhra Pradesh, India and is commonly used in traditional dishes.

Flavor profiles:
- Tangy, spicy, and savory.

Serving suggestions:
- Serve hot as a main dish or as a side dish.

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Region: Indian

Taste: Tangy, Spicy, Savory, Aromatic