How to make Gongura Curry

Bindu’s aunt, we call her Amma, kindly showed me how to make Gongura Curry! This hands down is my favorite food, so far, in India and Amma makes it the best! To have her show me how she makes it is a huge honor and with any kind of luck I’ll be able to make it when I get back. Though unfortunately it might be a little hard or challenging to find all the ingredients :( The process is pretty straight forward and I provided ample pictures to help along the way. So here it goes:

Amma’s Gongura Curry!

You’ll need Gongura leaves, which may be hard to find. Its English name is Roselle. It’s basically a spicy form of spinach, I’m not sure if you can just use spinach, if you try it please comment on how you did!!!!!!!!!!! (Seriously all help would be greatly appreciated!) You’ll also need thotakura (Amaranth) and pope leaves

Ingredients:

Gongura leaves (Roselle) - 6 cups (I couldn’t actually measure it, you should look at the pictures)
Thotakura leaves (Amaranth) - 6 cups (again look at the picture, but it was half this half Gongura)
Tomatoes – 4
Green Chili (hot, without tops) - 10
Onions (small red) - 3
Red chili powder – 1/3 cup (hard to tell see picture)
Salt – 1/3 cup (again hard to tell see picture)
Water – 1 liter
Parsley – a small bunch

From the pictures you can kind of see what’s going on. You need to chop up the onions and mix everything together (except parsley). She added the ingredients in the same order I listed them. After that put it on High heat with a stir every 5 minutes. After 8-10 minutes add the parsley. Cook it for 25-30 minutes.

After it’s cooked you’ll need to strain out the water, but save it, and mash the contents of the mixture. It took her about 8 minutes to mash it completely. It should look something like the picture. Salt to taste.

Next you also need to cook the spices that will go in it. You’ll need the following for that:
3 tablespoons of oil
1 red dried pepper
1/4 cup lentils (Please see picture, it has other stuff in it too but I don’t know what)
1 sliced onion
1 bunch of leaves (she said pope, but I don’t think that’s what they were, I think they were curry leaves. She used about 15.)

Mix on high heat till reaches a nice redness, it took her about 8 minutes to do that.
Mix it with the main pot when it’s finished the mash.
Your done! Eat with some good basmati rice, or even plain white rice.

It’s the best!

Please email me or leave comments, I’ll update the recipe as people tell me how they did!