In restaurants which specializes in Andhra food serve gongura royyalu which is a popular dish in Andhra. In my home it is very rare we prepare gongura royyalu , as we make gongura mamsam and gongura with boti (goats intestine). You can prepare it with mutton chops also, it tastes good. First you have to prepare prawns curry separately and gongura curry separately and mix them both. You can add additional spices also like garam masala , give thadka(seasoning) with whole spices , onion, dry chillies, curry leaves and other spices. In this curry has to be cooked first without prawns as, we cannot cook prawns for a longer time as it can become hard. So we have to cook curry separately and then only at last prawns has to be added.
Ingredients
- For curry
- Oil – 3tbsp
- Cloves – 2
- Green cardamom – 2
- Cinnamon stick – 1(1inch)
- Onion – 1
- Chilli powder -2tsp
- Ginger & garlic paste – 11/2tbsp
- Water – 1cup
- Turmeric powder – 1/2tsp
- Prawns – 200gms
- Garam masala – a pinch For gongura
- Gongura – 200gms
- Green chillies – 5
- Ginger & garlic paste – 1tsp
- Turmeric powder – 1/2tsp
- Tomato – 1(chopped) Tadka (seasoning)
- Oil – 3tsp
- Mustard seeds
- Dry chillies – 2
- Curry leaves -15
- Onion (small) – 1(sliced or chopped)
- Garlic cloves – 2(crushed, sliced, optional)
Method
- There 3 steps in this recipe.
- First chop all the vegetables roughly and keep it aside.
- Take a vessel and add oil when it gets hot add whole spices and onion , fry till it is light brown and the onion becomes soft as seen in the picture Add ginger and garlic paste stir for 30 seconds and add all the ingredients and stir it well for 30 sec then add water and cook by closing the for few minutes, till it becomes like a gravy consistency and starts leaving oil.
- When it is cooked according to your consistency, add raw prawns and cook for 5 to 8 min and switch it off , as we have to cook more with gongura leaves also.
- Add salt as per tatse. Cooking gongura leaves
- Take a 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 until the tomatoes, green chillies are cooked and you can see that the quantity of leaves is reduced to very little like one cup or more only.
- 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 prawns curry and mix well, cook for 5minutes on high flame and 10 minutes on simmer.
- Can add water if the curry becomes too thick. You can cook according to your taste and consistency you want.
- When the prawns curry and gongura are blended well, do the tadka and add to it and mix well. Tadka
- Add oil to a preheated vessel, when it gets warm add mustard seeds, when it sputters add dry chillies onion curry leaves and garlic sliced or crushed and stir well.
- Cook till the onions are soft and roasted well, till it gives light brown colour.
- When it is cooked pour this tadka into the prawns 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.
- See to that prawns are not over cooked.
- Serve this dish with plain rice with few drops of ghee or with roti or any pulav dish.
1. Cooking prawns curry
2. Cooking gongura leaves
3. Mixing both prawns curry and gongura leaves with tadka
Cooking prawns curry
Notes
- The green chillies can be increased or decreased according to you spiciness.
- 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 prawns curry like 3 green cardamoms, 3cloves, 1inc cinnamon stick.
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