We in Greater Toronto Area(GTA) are experiencing a heat wave, with temperatures poised to hit record highs we are under an extreme heat alert as dangerous heat invades ON & QC...kind of living Andhra summer here... So here is another signature dish of Andhra Pradesh, that we Telugu people celebrate.
A week ago I had this chance to make a much longed and missed leafy item dish called Gongura in Telugu(Andhra) which refers to Sorrel leaves in English. Give me this dish all through the year and I wouldn't say no to it. Then you can imagine how much I missed it over these years in Canada. We in east coast are not so fortunate enough to find Sorrel leaves in any grocery store, except someone gets the imported seeds and grow the leaves in summer in their farm or back yard. I think in west coast these are readily available thru farmers market..A few weeks back a dear friend of us gifted me with this gongura which she purchased whole sale from an import vendor. My joy knew no bounds.
Though I have eaten and cooked Gongura in many varieties like Gongura dhal, Gongura Pachadi, Gongura tadka, Gongura Prawns..etc..the most relished combo for me with Gongura is Gongura Mutton.
Both my grand mothers and mother use to frequent this dish especially for me so passionately. Its like they use to dedicate this dish on my name.
So with that profound history lets see the making of it.
Good that I typed out the recipe long ago when my SIL asked for it, not withstanding the pestering my Bro gave her to make Gongura Mutton like my granny. Little did I believe that I will cook this dish my own in this part of the world.
To Cook Gongura leaves:
1 bunch Gongura (Sorrel leaves)
4-5 Green chillies slit
1/2 of Small onion sliced
2 Big Garlic cloves, sliced
1/2 tsp home made Chilly made( andhra karam) - ( Use regular one if not available)
1 tsp oil
Rock salt to taste
Enough water to boil and cook the leaves thoroughly.
For the Mutton Curry:1 to 1.5 lbs Goat or Lamb meat with bones cut into medium to small pieces
1 Tbsp Oil
2 Big or 4 Medium sized Onions chopped
4 Green chillies slit
6-8 Curry leaves if desired
2 Tbsp Ginger Garlic paste
1 Medium Tomato squeezed
1/2 Tsp Tumeric pwdr1 Tsp Chilly power
1 Tsp Coriander pwdr
1 Tsp Home Made Garam Masala Pwdr
Salt to taste
Separate leaves from gongura stems ..do remember to add the small pods..which adds to the sourness.
Cook the sorrel leaves with all the rest of the ingredients in the "Cooking Gongura" list..till the leaves are fully cooked.
Remove from heat.Mash the gongura thoroughly into a smooth paste and keep aside.
Now cook mutton the regular way...
Heat oil and saute' onions, green chillies, curry leaves.
Now add ginger garlic paste fry,
Add Squeezed Tomato and saute'
Add mutton, (usually 1/2 kg- for 1 bunch of sorrel leaves),
Add salt, karam, garam masala powder
Mix and fry for sometime..
Add a little water to cook mutton, or you can pressure cook it too.
Once the mutton is cooked almost, add the cooked mashed cooked gongura and mix well
Allow the gravy to cook for 7 - 10 so that the mutton absorbs the gongura .. and vice versa.Once the gravy is thick remove from heat.
Serve with Hot rice.