Gongura Gobi - Cauliflower Stir fried with Gongura leaves

I can never cook using measures and proportions, that is one of the main reasons why I hesitate to post recipes on my blog. My amma had sent me some sun dried gongura leaves for me to make the traditional Andhra Gingura Pachchadi (pickle). But I dint want to risk making a pickle in winter {Summers are the best for making pickles - lower humidity works well for the pickling process. :-) }.

Fresh Gongura bunch

Mix and match happens to be the in thing in my kitchen.I decided to use these yummy gongura leaves in a stir fry. Cauliflower and broccoli were the first choice because I remember my amma makes really yummy cauliflower and methi(fenugreek) leaves fry.

Cauliflower is a rather bland vegetable with a distinct smell associated with it. We use it in gravy curries, stir fry it, add it to pulav, or stuff in a parata. It works wonderfully in any dish. I have seen people either love or just hate this vegetable. Coming to the dish this post is all about- Gongura being a naturally tangy leafy vegetable, works well with the versatile cauliflower. A few minutes in the kitchen and you will have a yummy, tangy spicy Cauliflower stir fried with gongura leaves. I mixed in a few florets of broccoli for that extra hint of nutrition.

You need. (Serves 2)

Cauliflower florets - 1 cup
Broccoli florets- 1 cup
Gongura leaves - 1 cup
salt (to suit your taste)
turmeric powder - a pinch
coriander powder - 1tsp
cumin powder - 1tsp
curry leaves - 5/6
Cilantro/coriander leaves - for garnish
Tempering:
oil - tsp
Cumin seeds - 1/2tsp
(Methi seeds) Fenugreek seeds - 1/4 tsp
Red chillies -2
Ginger - grated - 2tsps
garlic- grated - 1tsp
Process:

• Separate broccoli and cauliflower florets (use your hands) and soak them in a bowl of salt and water- for about 5 minutes
• wash the gongura leaves and lay them on a towel to dry (excess water on the leaves can make your gongura leaves mushy and soggy) - this takes about 5 minutes
• Pat dry your leaves and chop them to suit your requirement
• Pour oil in a kadai and saute the red chillies for a few seconds - take it out of the oil and keep it aside
• Start your tempering in the same oil - Add Cumin seeds(jeera), curry leaves and ginger, garlic and fenugreek seeds (Methi seeds)
• Add gongura leaves and saute for a minute
• In the mean while, drain cauliflower and broccoi florets off the salt water they were soaking in and wash them with some fresh water.
• Add them to the kadaai and gently fold in the leaves and florets together. 
• Add salt, turmeric powder, coriander and cumin powder 
• Sprinkle some water to the vegetables and cover the pan/kadaai 
• Once the vegetables are done, cook it for a minute or so with out the lid
• Crush the roasted red chillies and sprinkle over the vegetables and take it off the stove
• Garnish it with curry leaves and serve with rice or roti 

Trivia:

• Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants
• Adding methi seeds to this dish helps in balancing the heat which gongura is said to generate once eaten. 
• gongura is leaves turn mushy when washed because of its association with the hibiscus family.
• Gongura comes in two varieties - Green stem and red stem. the red stem variety is tangier
• Not only the telugu cuisine, but even tamil kitchens boast of a number of recipes which includes this leafy vegetable (Gongura is called pulichakeerai in tamil- which leiterally means (puliccha)- tangy (keerai) - leafy veggie)