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
oil - tsp
Cumin seeds - 1/2tsp
(Methi seeds) Fenugreek seeds - 1/4 tsp
Red chillies -2
Ginger - grated - 2tsps
garlic- grated - 1tsp
- 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
- 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)