By Devi Poojari
July 29, 2023
Image Credit: Archana's Kitchen
Gongurra, or ambadi leaves, are a nutritious monsoon wild leafy green that can be incorporated into your diet in many delicious ways, due to its inherent tanginess. Tap to see the recipe.
2 cups gongurra leaves, washed 3 tablespoons sesame oil 8-10 cloves garlic, crushed 1 teaspoon mustard seeds ¼ teaspoon fenugreek seeds ½ teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 pinch asafoetida ½ teaspoon jaggery Salt, to taste
Pat dry and chop the gongurra leaves roughly and set aside while you heat the oil in a pan.
Temper the asafoetida, cumin and mustard seeds until they begin to splutter.
Add the crushed garlic and sauté until it turns aromatic, before tipping in the chopped gongurra.
Sprinkle some salt and cook the leaves until they wilt down halfway.
Add the turmeric powder and red chilli powder and continue cooking for another 5 minutes.
Adjust seasoning, if needed and add the jaggery.
Cool the mixture and grind coarsely.
Store in an air-tight jar and refrigerate for up to two weeks.