BM #129 Week 3 Day 1 - 

This week I shall showcase some of my favorite foods which my family has enjoyed in the past few months.

Over the summer, I was fortunate to lay my hands on some fresh home grown Gongura (Sorrel leaves) and that gave me an opportunity to try something new.

I learnt from a few friends that this is a very popular way of cooking these delicious leaves. I came up with the recipe combining two or more versions of similar varieties.

Recipe Source - couple of friends
Ingredients - 

Gongura leaves, chopped 4 cups
Onions, finely chopped 1 cup
Green Chilies 3-4 crushed
Garlic Crushed 3-4 cloves (Optional)
Salt and Red Chili Powder as needed
Seasoning (Oil 1.5 Tbsp, Mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Methi Seeds 1/4 tsp, Red chilies 1-2, Cumin 
Seeds 1/2 tsp, Asafotida 1/4 tsp, Curry leaves few)

Method Of Preparation -

Wash and chop gongura and spread them so they are semi dry. Chop onions and set aside. Chop Green chilies and garlic(optional). 

In a heated pan add oil (a little more than a tablespoon) add mustard seeds, chana dal, urad dal, methi seeds, red chilies, jeera, hing and curry leaves(optional)

After the mustard seeds pop, add chopped green chilies , chopped garlic if using, salt, red chili powder and saute for a few seconds 

Add onions and saute until they are light golden color. Add the chopped gongura and mix well. Lower the heat and keep stirring until the leaves are cooked through. When the oil oozes out, remove from heat and serve with rice. 

Keep in mind that the gongura is very sour and needs a lot more of salt and red chili powder than normal. Adjust flavors as needed.


Preparation Time 20 minutes
Serves 3-4
Posted by Harini R on Friday, December 17, 2021


  1. I have yet to try anything with these greens. I haven't seen them in our market - may be homegrown is a good option. The dish sounds interesting.

  2. sushma Says:
  3. I love gongura, this is a new dish to me. Will definitely try soon

  4. Radha Says:
  5. Gonkura looks very tempting! I would love this ghee rice or dosa! Though I make it in a different way, this is interesting and when I get fresh leaves, I would try this!

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