This post is of one of my favorite chutneys. I cannot stop myself from buying this leafy vegetable whenever I see it on the leafy section of the supermarket. I love the way my mother cooks this particular greens. She adds a lot of oil and onions and makes it as a Sabzi, I use less oil in my cooking, but I still love her style of cooking this recipe. Here I am posting my adaptation of my mother’s recipe, I make a chutney of the sabzi by blending it all to fine paste in the mixer pot so that I can bottle it up and use whenever I wish. Initially after coming to this place, on couple of occasions I purchased the Gongura pickle of Priya brand, but not anymore. I like my chutney recipe the best, as I always add a healthy twist and try and make the recipe to my specification and liking.
One does not get to see this leafy bunch very regularly on the stands, but it is available, and hence I never let go of the opportunity when I see it in the market. I have seen bigger bundles of these greens sold in Indian markets, but here have to do with small bunches of leaf stems that make up the bundle. But something is always better than nothing, and hence the chutney version of cooking this greens.
As not all days of the week see us with pleasant moods, sometimes our moods do become sour on some pretext or other, in same context not all leafy greens are sweetish or pleasant to taste. This particular green is very sour in taste, and it is for this reason I like to make a chutney of this and eat along with rice and dal combinations whenever I wish to eat plain and simple food. It adds the necessary tang to the taste buds. Also, it goes well with some parathas too.
When my mother was visiting me, she gave me this tip of how to reduce the sourness from the leaves.
How to reduce the sourness from the Gongura leaves: Heat water in a bowl and put the Gongura leaves in this boiling water and cook just for a minute or so, and then drain away the water. The longer the leaves are boiled, the less the sour taste. Mother usually boils it for more than a minute, but as the leaves are few in the bundles sold here, I just give it a minute to boil and then drain. This reduces the extremely sour taste of the leaves.
Gongura leaves: 1 small bunch
Onion: 1 small
Green Chili: 2 no.
Garlic cloves: 2-3
Cumin: 1 Tsp
Flax seeds: 1 Tsp
Oil: 2 Tbsp
Salt: To taste
- Blanch the leaves to reduce the sourness. Chop the onion, garlic cloves and green chilli.
- Heat a pan on the gas stove and add 1 Tbsp oil in it. Add the cumin and flax seeds, then add the green chili, garlic and onion. Cook till the onion is pinkish, then add the blanched Gongura leaves and season with required amount of salt.
Cook for few minutes so that the salt is mixed properly with the leaves and all the water, if any present, is dried off, and then put off the flame. Remove the contents into a bowl. Once cooled, transfer to a mixer pot and blend to get a fine paste.
- Empty the contents into a storing jar and add all the remain oil to it.
This is my version of making this simple and delectably tangy chutney.
I have yet to use these Gongura leaves to make any other vegetarian or non-vegetarian recipes in my kitchen. I have seen and drooled over the Gongura prawn recipe pictures and hence I do have thoughts of trying to incorporate these leaves into one of my prawn recipes to find out how it would taste. May be I should also try and make a dal using these leaves. I will try some more recipes of Gongura in the coming New year and make posts, my New year plans, hence sharing my thoughts with you all here.
Lastly, just as we find tips and tricks of reducing the sourness in the vegetables, in the same way let us try and reduce or eliminate the sour moods that engulf us on some days and make each day a pleasant one. A herculean task to change ones bad mood, but one can always try, right? On this thought I end my last post for this November month. Wishing you all a great start to the new month of December from tomorrow.