Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 4-6 Servings
Ingredients
3 Cups Gongura/Sour Leaves, tightly packed
1/4 Cup Kala Chana/Senagalu/Black Chickpeas
1 Medium Sized Onion, finely chopped
3-4 Garlic Cloves, peeled & sliced
2-3 Green Chillies, chopped
1 Tspn Red Chilli Powder
1/4 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Cumin(Jeera) Seeds
3-4 Dry Red Chillies
Few Curry(Karivepaku) Leaves
2 Tblspn Oil
Cook Time: 25min
Total Time: 30min
Yield: 4-6 Servings
3 Cups Gongura/Sour Leaves, tightly packed
1/4 Cup Kala Chana/Senagalu/Black Chickpeas
1 Medium Sized Onion, finely chopped
3-4 Garlic Cloves, peeled & sliced
2-3 Green Chillies, chopped
1 Tspn Red Chilli Powder
1/4 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Cumin(Jeera) Seeds
3-4 Dry Red Chillies
Few Curry(Karivepaku) Leaves
2 Tblspn Oil
Directions
- Soak kala chana in water for 8 hours or overnight & after 8 hours drain water completely. Keep aside.
- Wash gongura leaves under running water & drain. Chop the gongura leaves & keep it aside.
- Heat oil in a pan; add cumin seeds, garlic cloves, green chillies, dry red chillies, curry leaves & saute for 1-2 minutes or until garlic cloves turn golden brown on a medium-low flame.
- Add soaked kala chana & saute for 2-3 minutes or until raw smell goes away.
- Add chopped onion & saute until they turn translucent.
- Add red chilli powder, turmeric powder, salt & saute for a minute.
- Add chopped gongura leaves & mix everything well.
- Cover with a lid & cook for 15-20 minutes by stirring occasionally on a low flame.
- Turn off the flame & transfer to a serving bowl.
- Serve with rice or roti.
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