Gongura with mutton or gongura dal or gongura chutney (pachadi) is a very popular Andhra dishes. In vegetarian meal you will find gongura dal or gongura pachadi(chutney) and in non-vegetarian gongura mutton or gongura mamsam and gongura prawns is popular but other than these dishes, in gongura there is a very popular dish which we serve it at our homes , its name is khatti bhaji aur boti ka saalan(gongura with intestine of goat). It is very popular in our places like Guntakal, Anantapur and other places. It is very popular in our homes and our relations also, as any function comes or marriage, this dish will be served with biryani or pulav with dalcha and other side dishes. In my childhood I use to see this dish in every function but not now in restaurants and in marriages, but still at villages and towns in Andhra in marriages of muslims this dish is often served but not every where. In gongura with meat you can add liver and other parts of goat also. The combination of both goes well. When I go to india, I will surely show you this recipe by preparing as in London it is very difficult to get gongura and boti (intestine of goat). This time I have prepared with chicken, I have already shown in my previous recipe gongura mamsam (gongura mutton curry).
In this dish, you can increase the quantity of gongura(red sorrel leaves) according to the taste you like. If you want can add 2 to 3 small brinjals while cooking gongura with other ingredients. I have cooked it in the pressure cooker, if you want can cook it any cooking vessel.
Ingredients
- For curry
- Oil – 3 tbsp
- Onion (chopped) – 1
- Ginger and garlic paste – 1 1/2 tbsp
- Chilli powder – 2 tsp
- Coriander powder – 2 tsp
- Chicken – 500 gms
- Salt – as per taste
- Water – 1 cup For gongura
- Gongura leaves – 250 gms
- Tomato (shopped) – 1
- Ginger and garlic paste – 2 tsp
- Green chillies – 4
- Chilli powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Water – 1/4 cup
- Salt – as per taste Tadka (seasoning)
- Oil – 1 tbsp
- Cloves – 4
- Cinnamon stick (1 inch) – 1
- Green cardamom – 3
- Garlic (crushed, sliced) – 3
- Dry chillies – 2 to 3
Method
- There 4 steps in this recipe.
- First chop all the vegetables roughly and keep it aside.
- Take a pressure cooker and add all the ingredients for chicken curry with oil as seen in the picture and cook it by closing the lid until it gives 3 whistles or cook according to your cooker.
- When it is cooked switch it off and open the lid and see.
- If the gravy is watery and too thin, cook it by keeping the lid open until the consistency of the curry becomes thick and the chicken and other ingredients should be cooked well.
- When it is cooked keep it aside.
- You can cook it in any normal vessel also, just add all the ingredients and cook it with the lid closed until it is cooked.
- Add salt as per taste. Cooking gongura leaves
- Take the same cooker or any vessel, add all the ingredients for cooking gongura and cook it for few minutes. We are cooking it like any curry by putting few spices in it.
- No need to add water, as it leaves water, and onion and tomatoes are also added.
- Cook till the tomatoes, green chillies are cooked and you can see that the quantity of leaves is reduced than before.
- Now take any big spoon or the wooden masher which I use for mashing dal, mash the cooked leaves with other ingredients well to form a smooth paste, it should not be like paste type how we grind chutneys. Just tomatoes and green chillies should be well mixed with the gongura leaves.
- Add salt as per taste. Mixing both curries
- Now pour the gongura mixture into the chicken curry and mix well, then add water and cook for 5 to 8 minutes on high flame and 12 to 15 minutes on simmer, till it is reduced to a thick gravy consistency and both the chicken and gongura are blended well.
- Can add water if the curry becomes too thick. You can cook according to your taste and consistency you want.
- When the chicken curry and gongura are blended well, do the tadka and add to it and mix well.
- You can see in the picture when the gravy is reduced after adding water, I added tadka. Tadka
- Add oil to a preheated vessel, when it gets warm add whole spices like cloves, cinnamon stick , green cardamom ,dry chillies and garlic sliced or crushed and stir well. Be careful the whole spices can splutter on you.
- When garlic is roasted to light, it is cooked pour this tadka into the chicken and gongura mixture and mix well, check the seasoning (salt) well and cook it for 5min on simmer, by closing the lid.
- It will absorb all the flavour of tadka.
- In this I have not prepared as very thick gravy, you can see in the picture.
- Serve this dish with plain rice with few drops of ghee or with roti or any pulav dish.
1. Cooking chicken curry
2. Cooking gongura leaves
3. Mixing both chicken curry and gongura leaves
4. Tadka
Cooking chicken curry
Notes
- The green chillies can be increased or decreased according to you spiciness. My chillies were spicy so I added 4 only.
- I some time add more quantity of gongura leaves according to my taste.
- If you want can add small 2 to 3 brinjals, while cooking the gongura leaves, if cooking in the cooker can cook till 3 whistles or till the brinjal is cooked. It will reduce the sourness and gives you different taste also.
- When the sorrel leaves are cooked it becomes very soft and reduces to a very smaller quantity.
- In my ginger garlic paste I added few whole spices and grounded to a paste. You can add it in the chicken curry like 3 green cardamoms, 3cloves, 1inc cinnamon stick.
- If you see my gongura mutton, it will be little thick gravy type but gongura chicken will be more gravy type. If you want it to be thick then avoid adding water when gongura and chicken is mixed or just cook for few minutes more till the gravy becomes thick.
- If you want can grind gongura leaves after cooking and then add to the curry.
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