Gongura Egg Curry Recipe with step by step instructions.తెలుగు వెర్షన్.
Almost Everybody like Gongura/kenaf. Guntur Gongura Pickle is the most popular among all the Gongura dishes in Andhra Pradesh. Gongura Pappu or Gongura Dal comes next in the line. Imagine very hot rice served with Gongura Pickle or Gongura Dal along with some ghee. The moment we take the morsel it feels like real heaven. raw onion is a very good accompaniment for Gongura.
In my childhood, my mom and grandma used to prepare the dishes with Thella Gongura. means white Kenaf leaves. it doesn’t mean that the leaves are in white color but the stem. white Gongura is not as sour as Red Gongura. Red Gongura has red stems. we started using this after we started living in Telangana region.
nowadays non-veg recipes cooked with Gongura are very popular. almost every restaurant serves Gongura Recipes. Gongura Mutton, Gongura Chicken, Gongura Prawns are popular among them. the taste seems to be compelling. but the only problem is takeaway centers and restaurant people add more oil. I can see the oily layer on the gravy. I think that is to balance the sourness of the Kenaf leaves.
But I don’t suggest adding that much oil. I prefer adding more red chili powder to balance the sourness. we can enjoy the dish with mild sourness. Gongura Egg also tastes really good. Gongura/Kenaf is a rich source of Iron. Eggs have many nutritional values. So I hope you try and enjoy this tasty recipe.
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Text Version of Gongura Egg Curry Recipe
- 150 to 200 grams Gongura/Ambadi
- 6 Boiled Eggs
- 2 medium onions chopped
- 6 to 7 green chilies
- ½ tsp turmeric powder
- Salt as needed
- 2 to 3 tbsp red chili powder
- 1 tsp coriander powder
- 2 cardamoms
- 4 cloves
- 1- inch cinnamon stick
- 3 tbsp + 4 tbsp oil
- 3 dried red chilies
- 1 cup water
Heat oil in a pan, add chopped green chilies, thoroughly rinsed Gongura and sauté until the leaves shrink completely.
Let it cool down and make into a coarse paste.
Boil the eggs and keep aside.
Heat oil in a pan, add whole garam masala spices (cinnamon, cardamom, cloves), dried red chilies and sauté for a minute.
Add chopped onions, salt and sauté until the onions turn soft and transparent.
Add ginger garlic paste and sauté until the raw flavor is gone.
Later, add turmeric powder, red chili powder, coriander powder and mix well.
Add boiled eggs and sauté for 3 to 5 minutes on simmer.
Add Gongura paste, water and mix well.
Cook until the gravy thickens or until the oil oozes out.