When I last posted the B&W picture of red sorrel leaves and said my next recipe is based on it……there were quite a few guesses on the recipe…..among which some were right. Yeah I was talking about my all time favourite chuntey. Use of red sorrel leaves is very extensive in Andhra recipes. Red Sorrel leaves which are called as Gongura in Telugu are much popularly known as Andhra Mata means Mother of Andhra. Gongura is sour tasting leafy vegetable….it’s the sour taste that makes this leafy veggie unique and yum. Gongura can be used in making pickle, or can be added to dal to make a tasty dal or delectable chutney.
You can find this yummy chutney in almost all the Muslim weddings as a side dish with Biryani along with Dalcha and Dahi ki Chutney. Though this chutney is made in combination with lamb bones, I mostly make it plain i.e., without no lamb bones. This gongura chutney can be relished with simple bagara khana or hot steamed white rice with a dollop of ghee or with kichidi. My MIL always makes this whenever she makes biryani and she says it is best combo ever. Scroll down to see the simplicity of the recipe.
Ambadae Ki Bhaji
- 2 Cups Ambadae ke Pattae/Red Sorrel Leaves, tightly packed
- 2 big ripe Tomatoes, chopped
- 10-12 Green chilies cut into half
- 1medium sized onion, sliced
- 1 tbsp. Red chili powder
- ½ tbsp. Ginger-Garlic paste
- ¼ tbsp. Turmeric powder
- 2 tbsp. Oil
- ½ cup Coriander leaves
- In a pressure cooker add all the ingredients and pressure cook for 2-3 whistles by adding little water.
- Wait until the pressure is released. Open the lid and grate it coarsely.
- Serve hot with steamed hot bowl of rice and papad or biryani.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
- I have another variation, which my mom makes it posted here.
- I even add lamb bones to make it more tastier and yummier, which you can check it here.