Gongura Curry (Ambaadi) - Home Style

Step 1: Wash Gongura Leaves

Take 2 bunches of Gongura leaves and wash them thoroughly 4 to 5 times to remove any sand or dirt.

Step 2: Soak and Drain Gongura

After washing, soak the Gongura leaves in clean water for a few minutes to ensure any remaining sand settles at the bottom. Then, carefully remove the leaves, allowing all excess water to drain.

Step 3: Chop Ingredients

Chop the drained Gongura leaves and the 2 tomatoes into medium-sized pieces.

Step 4: Cook Gongura and Tomatoes

Transfer the chopped Gongura and tomatoes to a pan (or Instant Pot inner pot). Add 2 tablespoons of oil, 1 teaspoon of salt, and 1/2 teaspoon of turmeric powder.

Step 5: Cook until Soft

Cover the pan with a lid and cook on medium heat until the leaves and tomatoes are soft and mushy, stirring occasionally. If using an Instant Pot, set to Manual for 2 minutes and perform a Quick Pressure Release.

Step 6: Cool and Grind

Once cooked, allow the mixture to cool down completely. Transfer it to a blender and grind coarsely.

Step 7: Prepare Tempering

In a separate pan, heat 2 tablespoons of oil. Add 1 tablespoon of channa dal, 10-12 peeled and sliced garlic cloves, 1/2 teaspoon of mustard seeds, and 1/2 teaspoon of cumin seeds. Sauté until the channa dal turns light brown and the garlic is fragrant.

Step 8: Combine and Mix

Add the coarsely ground Gongura and tomato mixture to the tempering pan. Stir in 2 tablespoons of curry powder (red chili, coriander, cumin). Mix everything well and cook for another 2-3 minutes until all the flavors are combined and the mixture is heated through.

• This curry stays good for more than a week when refrigerated.

• Serve with steamed rice or paratha.

• Can be cooked in an Instant Pot (Manual 2 minutes, Quick Pressure Release) or on a stovetop.

• For a double recipe, add one large sliced onion during the cooking process.