Fried Sorrel Leaves / Nooney Gongura (Write For Us Contest Entry - 7)

Sorrel leaves/Gongura leaves is loved by every Andhraite. Gongura(sorrel leaves) is a rich source of vitamin C. Gongura pacchadi, Gongura pappu, Gongura sengapappu kura, Gongura sorakaya...the list goes endless. It goes well even with nonveg like gongura mutton, royyalu gongura etc. I frequently make the gongura pacchadi, recently I came across "nooney gongura", which was completely new to me. Since the recipe was very simple, I had to try it and I loved the result completely.

Ingredients:

• Gongura leaves/Sorrel leaves - a bunch
• Oil- 4 teaspoons
• Cumin Seeds- 1 teaspoon
• Mustard Seeds - 1 teaspoon
• Urad dal - Half teaspoon
• Chana dal - Half teaspoon
• Garlic flakes - 5
• Dried Red Chillies - 1
• Red Onion - 1(big)
• Salt - As per taste
• Chilli Powder - As per taste

Preparation:

Separate the sorrel leaves from the bunch.

Wash them under running water until clean. The leaves need to be completely dry. Spread the leaves one by one on a clean kitchen towel and dry them overnight. Once dried, the leaves will almost have a withered look.

Slice the onions, peel the garlic and keep them ready. Now, add oil, cumin seeds and mustard seeds. Let them splutter. Then add chana dal, urad dal, dried red chilli and fry till light brown. Add the onions and garlic flakes, keep frying till they become golden brown.

Once they turn golden brown, add the dried sorrel leaves and keep frying till the leaves wilt completely and get fried evenly.

Keep frying. Add red chilli powder and salt accordingly. Keep stirring and you will know its done by its aroma.

The delicious fried sorrel leaves is now ready.

Serving Options:

Serve the fried sorrel leaves with white rice and ghee.

Author: Sharanya Csl