Gongura Rice
A special from the state of Andhra Pradesh, this style of rice uses the sour gongura leaves to prepare a delicious vegetarian fare.
Ingredients
2 bunches fresh Gongura leaves (Roselle leaves)
2 onions, sliced
4 green chilies, slit
2 tsp cumin seeds (Jeera)
1 tsp mustard seeds
1 tsp urad dal (black gram)
1 tsp chana dal (split Bengal gram)
2 sprigs curry leaves
1 tsp asafoetida powder
¼ cup gingely oil
A pinch of salt
1 cup cooked Basmati rice
Method
- Clean the Gongura leaves and wash under running water and keep aside.
- In a saucepan, add gingely oil followed by mustard seeds, cumin seeds, urad dal, chana dal, curry leaves and sauté for a minute.
- Then add the slit green chili, sliced onion and sauté for a 2-3 minutes.
- Now add the chopped Gongura leaves, salt, asafoetida and cook over medium heat stirring it until it’s well cooked and becomes a paste.
- Now add the cooked basmati rice and mix well.
- Check seasoning and serve hot.
