Saturday, May 08, 2010
Gongura Kheema (Sorrel and minced meat)
Gongura is also known as red sorrel leaves and gongura pachadi is very famous in andhra cuisine.Gongura is also knowns as puntikura,sorrel leaves,ambaadi,pitwaa,pulichakeerai,nalitaa saga and pandi.Most famous is gongura pachadi(gongura pickle) and gongura mamsam (Gongura mutton).Other varities are gongura kheema,gongura pappu (Gongura dal) and gongura royyalu (gonruga prawns).
I usually pick 3-4 bunches of gongura every time i see them at the market.With that i make pickle,dal and kheema/mutton.We just love the taste of gongura.I always have gongura pickle in my fridge,when it gets over i buy priya gongura pickle.Will be shortly posting gongura pickle as well.
Kheema (mutton minced) 250 gms
Gongura (sorrel leaves) 1 bunch (chopped)
Ginger garlic paste 1 1/2tbsp
Garam masala powder 1 tsp
Red chilly powder 1 tbsp
Turmeric powder 1/4 tsp
Dry red chilly 2 nos
Garlic 1 crushed
Cumin seeds 1/2 tsp
Curry leaves few
Oil 3 tbsp
Salt as per taste
Make a paste of the following ingredients:-
Onions 2 chopped
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Take 2 tbsp oil in a pressure cooker.Add cumin seeds.When they splutter add the onion paste.
Fry till the onion leaves the raw smell and it is well fried.
Then add ginger garlic paste.Again saute till the ginger garlic paste is well fried and leaves the raw smell.
Add turmeric powder,red chilly powder,garam masala powder and salt.
Now add kheema and mix thoroughly.Add enough water and pressure cook until you get 3-4 whistle.
In another pan take 1 tbsp of oil and add curry leaves and red chillies.When they are fried add crushed garlic.
Saute for a while and add chopped gongura.Fry for 10 minutes.Water is not needed here.
Then add the cooked kheema along with water.Mix thoroughly and cook till the water get dried.
Serve hot with rice or with roti.