Ingredients with Measurements:
- 2 cups fresh gongura leaves, washed and chopped
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- 2 tbsp oil
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan over medium heat.
2. Add chopped onions and green chilies. Saute until onions turn translucent.
3. Add ginger-garlic paste and saute for a minute.
4. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
5. Add chopped gongura leaves and mix well.
6. Cook for 10-15 minutes until the gongura leaves are cooked and the mixture is dry.
7. Serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 80 kcal
- Fat: 6 g
- Carbohydrates: 5 g
- Protein: 1 g
Substitutions for ingredients:
- Gongura leaves can be substituted with spinach or kale.
Variations:
- Add cooked chickpeas or boiled potatoes to make it a complete meal.
Tips and tricks:
- Use fresh gongura leaves for best results.
- Adjust the amount of spices according to your taste.
Storage instructions:
- Store leftover gongura vepudu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice or roti.
Garnishes:
- Garnish with chopped cilantro or grated coconut.
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Serve with dal or raita.
Troubleshooting advice:
- If the mixture is too dry, add a splash of water.
Food safety advice:
- Wash the gongura leaves thoroughly before using.
Food history:
- Gongura is a leafy vegetable commonly used in Andhra Pradesh cuisine.
Flavor profiles:
- Spicy, tangy, and flavorful.
Serving suggestions:
- Serve hot with rice or roti.
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