Gongura, the sour leaves of the roselle plant, are so loved in Andhra Pradesh and Telangana that they are often called the pride of Andhra. Gongura pachadi is a household staple, and gongura mamsam, mutton with gongura, is the famous non-vegetarian version. It is a regular on the menus of Andhra meals restaurants and a Sunday favourite at home.
The leaves cook down into a thick, dark-green purée that clings to the mutton, giving an intense, natural sourness without tamarind. Combined with plenty of red chilli, it is a hot dish, balanced by the richness of the meat. It is eaten with hot rice and ghee or with jowar rotis.
At a glance
| Region | Andhra Pradesh |
|---|---|
| Cuisine | Andhra |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 25 minutes |
| Cook time | 50 minutes |
| Total time | 75 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | mutton / gongura leaves / onion / green chillies / red chilli powder |
Ingredients
For the mutton
- 750 g mutton, curry cut
- 1/2 tsp turmeric powder
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1 cup water
For the gongura
- 4 cups packed gongura leaves (about 2 bunches), washed and drained
- 1 tbsp oil
- 4 green chillies
For the masala
- 4 tbsp oil
- 1 inch cinnamon, 4 cloves, 3 cardamoms
- 2 large onions, finely chopped
- 1 sprig curry leaves
- 1 tbsp ginger-garlic paste
- 2 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala
- salt to taste
- 2 tbsp chopped coriander leaves
Method
- Pressure cook the mutton with turmeric, ginger-garlic paste, salt and 1 cup water for 5-6 whistles on medium heat until tender. Keep the stock.
- Heat 1 tbsp oil in a pan and add the gongura leaves and green chillies. Saute on medium heat for 6-8 minutes until the leaves wilt completely, turn dark and dry out. Mash them into a coarse paste with a spoon or pulse once in a grinder.
- In a heavy kadai, heat 4 tbsp oil. Add the whole spices and fry for 20 seconds, then add onions and curry leaves and fry on medium heat for 8-10 minutes until golden brown.
- Add ginger-garlic paste and fry for 2 minutes. Lower the heat and add chilli powder and coriander powder; stir for 30 seconds.
- Add the cooked mutton without the stock and fry on medium-high heat for 5 minutes so the masala coats the meat.
- Add the gongura paste and mix well. Cook for 5 minutes, then add about 1/2 cup of the reserved stock.
- Simmer uncovered on low heat for 10-12 minutes, stirring often, until the gravy is thick, dark and oil separates on the sides. Stir in garam masala and coriander leaves.
Tips
- Gongura sourness varies by season; taste and add a little more chilli or a pinch of sugar to balance.
- Saute the leaves until all their moisture evaporates, or the gravy turns watery.
- Gongura discolours in aluminium; use a steel or iron pan.
Serve with
Hot rice with ghee, or jowar rotti and sliced onions.