AMBADECHI BHAJI, GONGURA SUBZI, GONGURA DAL

Gongura or Ambada it is known as is available in summer.  There are 2 varieties of this one with white stem and other with red. White gongura has a bitte, mildly astringent and have an acidic taste but both of them tastes extremely good.    It is also known as Hibiscus cannabinus aka red sorrel leaves, roselle.  Gongura in Telugu, Pulicha keerai in Tamil, Ambad bhaji, ambada, ambadi in Hindi.

Gongura pickle/pachadi is a popular authentic Andhra recipe.  It is rich in iron, vitamins, folic acid and anti oxidants.  It is highly recommeded for sugar and heart patients to maintain their diet.

It can be made with red and green chillies.  Pickle/thogayal also can be made with this.  It has got a sour taste and the dal made with tuvar dal was excellent with chapati and rice too.

watch youtube: ambadechi bhaji, gongura subzi, gongura dal     ambadechi bhaji, gongura subzi, gongura dal


Let us look at the recipe now:

Ingredients:

1/2  bunch of fresh gongura leaves washed and chopped


1/4 cup tuvar dal
2 medium size onion chopped
1 tomato chopped (remove the seed parts)
1 tsp dhania powder
1/2 tsp chilli powder
a pinch of turmeric powder
a pinch of asafoetida
2  tsp oil
1 tsp mustard seeds
1/4 tsp  cumin  seeds
1 tsp jaggery grated
salt to taste

Tempering:

1 tsp mustard seeds
2-3 red chilli pieces.
curry leaves


Method:

Wash and soak the tur dal for 15-30 minutes.  Pressure cook dal and gongura leaves for 2 whistles without adding water in low flame.

Heat oil, add mustard seeds, cumin seeds. when it is done add chopped onion. saute, then   add dhania powder, chilli powder, hing, turmeric powder, jaggery, salt, mix well.  add the chopped tomatoes. saute for a minute.  Add water in the boiled dal, gongura, mix well.  now add this to the onion tomato paste. boil. transfer to bowl, temper again with mustard seeds,  red chilli & curry leaves.  serve hot with roti, rice.

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