You say gongura and I say Andhra! It’s The king of Andhra cuisine. The one and only gongura pachchadi. This chutney made with the sour leaves of the roselle plant is an absolute favorite dish, and I’ve always thought the store bought one was too oily and oversalted. So this year, I got a couple of plants at a plant sale. And it’s doing extremely well in the Florida weather. I harvested about 8 cups of leaves today, and set to work making this yummy chutney. My husband and I had it for lunch with hot steaming rice, and a dollop of ghee. Heaven! I researched several recipes, and used the Guntur recipe, the way it’s made in Guntur in Andhra.
A super simple side dish. Sometimes, you have a lot of vegetables – a couple of potatoes, a carrot, some peas, half a cauliflower, but none enough to make a side dish. This is a perfect curry to use up all of those, and make a great curry that’s perfect as a side dish for rotis. This is a great lunch box item, a quick breakfast dish, or an excellent vegetable to go along with a dal, and some rice or rotis.
This is a thick jam-like gravy with a tamarind base, spiced with a mix of roasted powdered pepper and lentils. Perfect over a bed of hot steaming rice, with an accompaniment of vegetables (kootu) or curry.
This is one of the simplest curries, with minimum ingredients and comes together in literally 10 minutes, after prep. Pairs excellent with rotis. I love to just eat it like a soup. The mild tasting, water-laden lauki/doodhi/sorakai is satisfying in its rustic simplicity. Requires no onion, garlic or complicated masalas.
It is known as bottle gourd in English. Cooks very quickly.
This recipe is from our friend Gautam, who dabbles in gardening, cooking, baking, grilling, photography, and on the side, is a neurosurgeon! He grows a bunch of varieties of green chilies including some of the hottest varieties, and like any Indian worth his salt, pickles them. I love this pickle and followed his recipe to make my own from my garden produce, as I was running out of his stock! Eyeballed most of the ingredients.