Gongura Pappu Curry with Banana Flower Paneer Fry Combo

Sorrel a leaf vegetable is called Gongura in India

Gongura is an excellent source of folate and a very good source of vitamin B6, both of which are needed to maintain low homocysteine levels. Apart from this, it is a rich source of iron, vitamin C, anti-oxidants, calcium, iron, zinc and vitamin A.

Precaution

Gongura/Sorrel in combination with other herbs can cause upset stomach and occasionally an allergic skin rash. In larger doses, sorrel/gongura can cause damage to the kidneys, liver, and digestive organs.

Children: Sorrel is POSSIBLY UNSAFE in children when taken by mouth in large amounts. Sorrel/Gongura contains oxalic acid. There is concern because a four-year-old child died after eating rhubarb leaves, which also contain oxalic acid.

Pregnancy and breast-feeding: Sorrel/Gongura is POSSIBLY UNSAFE when taken by mouth in large amounts during pregnancy. Although unlikely, taking sorrel/gongura as part of a combination product (Sinupret) during pregnancy might increase the risk of birth defects. There is not enough reliable information about the safety of taking sorrel/gongura in medicinal amounts if you are breast-feeding. Stay on the safe side and avoid use.

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VICKS COOKS

1st October 2020

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Makes - 4 servings

Course - Main Course

Diet - Vegetarian

Equipments used - Steel Pressure Cooker , Stainless steel kadai

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INGREDIENTS

- Toor dal ( 1 cup)

- Gongura Leaves( 1 1/2 cup - { Finely Chopped} )

- Green Chilli ( 4)

- Dried Red Chillis ( 22)

INGREDIENTS for TEMPERING

- Tomatoes ( 3 )

- Onions ( 2 )

- Oil ( 2 tbsp)

- Jeera ( 1 tsp)

- Turmeric powder ( 1/2 tsp)

- Red chilli powder ( 1 tsp)

Method of Preparation:-

- Cook the toor dal in a pressure cooker upto 3 whistles.

- Below is the picture of cooked dal.

- Grind the red chillis in a mixer grinder to a fine powder. Cut the gongura leaves into smaller pieces. Add the red chilli powder, gongura leaves and also just half a glass of water into pressure cooker pan.

Cook on high flame upto one whistle.

Note :- The leaves shouldn't be cooked for a longer time because all the essential nutrients in it will be lost hence i have cooked the dal first and later into the cooked dal i have added the gongura leaves.

- Tempering Process

- While the leaves are getting cooked. Cut the onions and tomatoes for tempering.

- Take a steel kadai add oil , when the oil is hot add jeera. Let the jeera splutter then add onions. Fry these onions until the onions turn translucent.

- Add tomatoes , turmeric and keep frying for a while until the tomatoes becomes soft.

- Then after a while add red chilli powder. Keep frying for a while.

- Add this tempering into the gravy in the cooker pan . Add salt into the gravy. Cook the gravy on high flame for just few minutes and then switch off the flame.

- Serve the gongura pappu gravy with some rice and banana flower paneer fry.

Here is the link for banana flower paneer fry:-

https://vihithamuniswamy01.wixsite.com/mysite/post/banana-flower-paneer-fry