Gongura Mutton / Chicken With Red Sorrel Leaves

Here is a popular and also traditional spicy mutton recipe from Andhra cuisine!

Gongura or Red Sorrel leaves is known by various names like the ambadi in Marathi, pulicha keerai in Tamil, Pitwaa in Hindi, Pandi / Pundi in Kannada. It is an excellent source of vitamins and minerals. Try and relish! 

Ingredients:

Mutton - ½ kg (cleaned and cut into pieces)
Gongura leaves - 3 cups
Onion - 2 (finely chopped)
Tomato - 1(finely chopped)
Green chillies - 2
Ginger garlic paste - 1½ tbsp
Red chilli powder - 1½ tsp
Coriander powder - 2 tsp
Garam masala powder -½ tsp

Salt - To taste 

For seasoning:

Cinnamon - 1" piece
Clove - 2
Cardamom - 1
Fennel seeds - ½ tsp
Oil - 1 to 2 tbsp

Directions:

Wash the Gongura leaves (pick only the leaves removing the roots & stems) and keep aside.

Pressure cook mutton, adding 2 tsp ginger garlic paste, turmeric powder and salt along with 1 to 2 cups of water, till it becomes soft.

Heat oil in a kadai and season with cinnamon, cloves and cardamom; after it splutters, add the onions. 

Saute till the colour changes and then add the remaining ginger garlic paste, tomato, green chillies and salt. Saute till tomato becomes soft. 

Then add the gongura leaves, red chilli powder, coriander powder and saute for 2 to 3 minutes.

After that add the cooked mutton along with the water in that and mix well. Adjust the salt according to your taste.

Close the lid and allow it to cook till masala blends well with the mutton (add water if necessary).

Once the mutton mixture becomes thick in consistency and oil separates, add garam masala powder and mix well. 

Remove pan from the stove and serve hot with steamed rice or with any Indian flat breads.

Note:

Adjust the spice and water level according to the consistency / taste you like.

I am sending this recipe to Rafeeda and anu's page for South Indian cooking event.