Gongura is very popular in Andhra Pradesh and Tamil Nadu. It is commonly known as Ambadi bhaaji and its English name is Sorrel leaves. These leaves have a tangy taste and are very sharp to the taste buds.
It is a summer crop, and the hotter the place, the sourer the leaf gets.
Prevents Hair Loss
Gongura prevents hair loss and also controls and slows down the process of balding.
Good For Heart Health
Its fibrous nature helps in lowering bad cholesterol(LDL) and increasing good cholesterol(HDL)
Gongura leaves contain Vitamin A that helps in improving eyesight and fighting night blindness. It also helps in preventing and slowing down the age-related eye diseases such as cataract and macular degeneration.
Helps in Boosting Immunity
Gongura leaves are an excellent source of vitamin C and so its consumption helps in optimizing your immune system. Vitamin C enhances the production of white blood cells and hence boost the resistance of your body.
Treats Various Inflammations
Topical application of gongura leaves extracts over itchy skin, ulcers and boils, helps greatly in the reduction of inflammation.
Gongura has many other health benefits also, and apart from being beneficial for medicinal uses, it has several delicious recipes to offer in the kitchen.
I have a small list here. Have a look.
Start by thoroughly washing 2 bunches of gongura and keep it aside.Heat oil in a pan, add mustard seeds, cumin seeds, dry red chillies, peanuts and saute it.
Then heat oil in a pan, add 1 Tsp of mustard seeds, a pinch of cumin seeds, 3 dry red chillies, 1/4 cup of peanuts and saute the mix for a while.
After this add crushed garlic(6), sliced onion(1), a pinch of turmeric powder, chopped curry leaves(2 sprigs), green chillies(5), salt to taste and mix well. In the same pan, add gongura leaves along with leftover water of boiled dal and cook it for about 5 minutes. Then add boiled dal and cook it properly by adding salt in small quantities (to taste). Carry on the process till gravy looses its mushy consistency.
Gongura Pappu is ready to be served!
This is an authentic cuisine from Andhra Pradesh. Has the traditional tang that a chutney has and is extremely simple to make. Read the recipe below to know the process.
Start the process by taking a pressure cooker and add 7-8 bunches of gongura leaves, salt to taste, 2 Tsp of red chilli powder, ½ tsp turmeric powder , 3-4 garlic cloves, 3-4 green chillies, 2 Tbsp of coriander leaves, sliced onion(1 medium sized) and chopped tomato(1 medium sized).
Now add 1 Tbsp of oil, little water(1/4th cup) and pressure cook until the leaves get soft or pressure cook for two whistles. Reduce the steam, cool it and blend it into a paste or mash it well.