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Pluck gongura leaves prior to recipe preparation, clean them and dry on a clean cloth.
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Boil leaves by adding adequate water.
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After a few seconds of boiling leaves get suppressed.
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Add green chilies and cook further till the water gets evaporated.
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Mash leaves while it is hot.
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Add turmeric powder and salt to leaves, dilute this mix by adding adequate water.
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Mix well and cook for a minute.
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Heat oil in a separate vessel, once oil reaches optimum heat add mustard seeds.
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Add garlic cloves and cumin seeds.
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Once they start spluttering add curry leaves and red chilies.
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Before ingredients turn black, mix this temper to dal and mix well.
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Gongura Pulusu is ready to serve. This recipe goes well with plain rice.