Sorrel Stew (Gongura Pulusu) Recipe - Cooking Index
1 | Sorrel | |
(with sour leaves and red stems) | ||
1 | Onion | |
1 teaspoon | 5ml | Oil |
1/2 teaspoon | 2.5ml | Black mustard seeds |
1/2 teaspoon | 2.5ml | Peeled black gram dal |
1 | Asafetida | |
1/3 cup | 78ml | Bengal gram dal |
2 teaspoons | 10ml | Chile powder |
2 | Green chiles | |
Salt - to taste |
1. Pluck the sorrel leaves. Clean well. Add 1/2 glass of water and cook.
2. Chop the onion into medium sized pieces. Chop green chiles. Add to the sorrel. Add chile powder and salt.
3. Boil bengal gram dal in one glass of water. Add to the sorrel. Stir. Cook until thick.
4. Fry mustard seeds, black gram dal and asafetida. Season.
Source:
Delicious Recipes From Andhra by Karuna
Average rating:
2 (1 votes)
Submit your rating:
Click a star to rate this recipe.