The quintessential Andhra pickle.
Description
Gongura: Roselle leaves (Sabdariffa gossypiifolia var. rubra (also known as Hibiscus sabdariffa var. rubra or red-stemmed gongura or red sorrel)) are tart, lemony, and earthy leaves used in pickles, chutneys, dals, curries and stews used in South-Central Indian cuisine (especially in Andhra dishes).
Ingredients
3 cups gongura leaves - washed and dried 100 g dried red chillies 2 garlic bulbs peeled 1/2 cup sesame seed oil 1 tsp fenugreek seeds 1 tsp mustard seeds 1 tsp asafoetida Salt to taste
Directions
- In a wok, dry roast the gongura leaves until they wilt and turn dark green
- Remove the leaves into a bowl and set aside
- Heat the oil in the same wok and add the garlic
- Once the garlic starts to brown, add the mustard and fenugreek seeds
- Once the mustard seeds start spluttering, add the red chillies and asafoetida and turn off the heat
- Add the gongura leaves and mix well
Serve it over steaming hot rice or as an accompaniment with dal, sambar, or yogurt. Store in an airtight jar, and it will last for 3 to 6 months.