- soak the bengal gram in water. After some time, clean the sorrel leaves. Then clean the onion and green chilli too. Cut the sorrel leaves, and then cut the onions and green chillies also into small pieces. Take a utensil and pour 3 table spoons of oil into it, let the oil heat After the oil heats, put some curry leaves, slightly smashed garlic cloves, ½ tbsp of jeera, ¼ tbsp of mustard, 1 tbsp of pulses and let them fry for half a minute. After that, put the sliced onion and green chilli into the already fried mixture in the utensil and let the onion fry until they become slight red in color. Then add the sorrel leaves and let them cook for five minutes and add the soaked bengal gram. Once the sorrel and bengal gram are done cooking, put required amount of salt, and 2 tbsps of red chilli powder, and mix everything properly. Then, put the stove in simmer position and let it cook for 2 – 3 minutes. The tasty gongura senagapappu kura is ready to be served.
Gongura chanagapappu
#myrecipe
By Chandana Guptha
Jan, 31st
593
Servings
4 persons
Cook Time
20 minutes
Ingredients
11
- 13
Ingredients
- Green chillies
- Garlic
- Onion
- Cumin
- Mustard
- Sorrel leaves
- Bengal gram
- Mustard
- Salt
- Red chilli powder
- Turmeric powder
- Curry leaves
- Oil
