GONGURA KURA | ROSELLE CURRY

Cuisine: Andhra Pradesh state of India

Ingredients:

Roselle leaves - 2 bunches

Onions (chopped into big pieces) - 4

Green chilies (slit) - 6

Water - 3 cups

Salt - as required

Coconut oil - 3 tablespoons

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Curry leaves - 1 sprig

Oora mirapakayalu (see note) - 6

Minapa Vadiyalu (see note) - 1/2 cup

Method:

Rinse the roselle leaves and chop them coarsely. Take a heavy bottomed vessel and add chopped roselle, chopped onion and green chilies. Add water and cook until the onion becomes soft and the curry becomes a little thick. Turn off the stove and set it aside. Heat 1 tablespoon oil in a pan and add mustard seeds and cumin seeds. As they start crackling, add curry leaves. Add this seasoning to the cooked roselle. Add the remaining oil to the same pan and fry oora mirapakayalu. Remove them from the oil and add them to the curry. In the same oil, fry minapa vadiyalu and add them also to the curry along with the oil. Add salt and mix everything together. Serve Gongura Kura along with rice.

Note:

'Oora Mirapakayalu', also known as 'Majjiga Mirapakayalu', are a traditional Andhra Pradesh and Telangana dish. They are green chilies that are marinated in buttermilk and then sun-dried. Then they are stored and fried whenever required. They are eaten as a side dish to rice and rasam, rice and sambar or they are eaten with plain rice also. They are also added to some curries, like Gongura Kura.

‘Minapa Vadiyalu’ are made with urad dal batter, sundried and stored throughout the year. They are fried whenever required. They are eaten as a side dish to rice and rasam, rice and sambar or they are eaten with plain rice also. They are also added to some curries, like Gongura Kura.