Indian Cuisine - Gongura Curry

For this post, I am bringing you a dish involving an ingredient that is immensely popular in the Andhra Pradesh state of India.  Gongura, is also known as roselle leaves or sorrel leaves - It is a sour green, which is packed with nutrition.  I have made this into a dry curry, but by adding more water you can increase the amount of sauce.  A cautionary note on the gongura, when cooking, it will shrink dramatically - Therefore use a high quantity as stated in the ingredients below.  You can find this plant occasionally in Mustafa, or any of the side street grocers in Little India.

Mustard Seeds (1 Tsp)
Onion (1 large)
Green Chili (3)
Gongura (1 large bundle)
Turmeric (pinch)
Cumin Powder (1 Tsp)
Coriander Powder (1.5 Tsp)
Pepper Powder (pinch)
Ginger Garlic Paste (1 Tsp)
Mock chicken meat (you can also use paneer, potato or any ingredient)
Instructions
1.  Slice green chilies, add oil, and cook in a pan.  After which, add the gongura leaves and cook until completely shrunk and starchy/sticky texture is gone.
2.  Once cooked, add the mixture into a blender and blend until smooth.
3.  In a fresh pan, add oil and mustard seeds (wait until the seeds pop), then add diced onion.  Shortly after, add salt, turmeric and ginger garlic paste.
4.  Wait until onions are well cooked.  Then add cumin powder, coriander powder and pepper powder.  After cooking these spices for a minute - Add water (amount depending on how much sauce you want).
5.  Then add in your blended gongura mixture into the pan and mix together.
6.  Finally add the mock chicken and mix.

This dish is fast becoming one of my most beloved Indian concoctions.  I urge everyone to give it a go!

Bhojan ka anand!