Gongura Kheema (Sorrel and minced meat)

Gongura is also known as red sorrel leaves and gongura pachadi is very famous in andhra cuisine.Gongura is also knowns as puntikura,sorrel leaves,ambaadi,pitwaa,pulichakeerai,nalitaa saga and pandi.Most famous is gongura pachadi(gongura pickle) and gongura mamsam (Gongura mutton).Other varities are gongura kheema,gongura pappu (Gongura dal) and gongura royyalu (gonruga prawns).



I usually pick 3-4 bunches of gongura every time i see them at the market.With that i make pickle,dal and kheema/mutton.We just love the taste of gongura.I always have gongura pickle in my fridge,when it gets over i buy priya gongura pickle.Will be shortly posting gongura pickle as well.



Ingredients:-



Kheema (mutton minced) 250 gms

Gongura (sorrel leaves) 1 bunch (chopped)

Ginger garlic paste 1 1/2tbsp

Garam masala powder 1 tsp

Red chilly powder 1 tbsp

Turmeric powder 1/4 tsp

Dry red chilly 2 nos

Garlic 1 crushed

Cumin seeds 1/2 tsp

Curry leaves few

Oil 3 tbsp

Salt as per taste



Make a paste of the following ingredients:-



Onions 2 chopped

Cumin seeds 1 tsp

Coriander seeds 1 tbsp



Method:-



Take 2 tbsp oil in a pressure cooker.Add cumin seeds.When they splutter add the onion paste.

Fry till the onion leaves the raw smell and it is well fried.

Then add ginger garlic paste.Again saute till the ginger garlic paste is well fried and leaves the raw smell.

Add turmeric powder,red chilly powder,garam masala powder and salt.

Now add kheema and mix thoroughly.Add enough water and pressure cook until you get 3-4 whistle.

In another pan take 1 tbsp of oil and add curry leaves and red chillies.When they are fried add crushed garlic.

Saute for a while and add chopped gongura.Fry for 10 minutes.Water is not needed here.

Then add the cooked kheema along with water.Mix thoroughly and cook till the water get dried.

Serve hot with rice or with roti.