Gongura/Sour Greens/Roselle is a kind of leafy vegetable, thats famous for its delicious sour taste in the southern part of India. After much waiting, my very own gongura plants in my backyard veggie garden have started to yield enough leaves to use them in a curry.
3 lbs - Mutton (Goat/Lamb)
2 cups of Fresh Gongura Leaves (I got mine from my little backyard veggie garden - check out the pics in the side frame)
Onions (finely chopped)
Ginger garlic paste
Marinate the mutton in all of the ingredients (mentioned above for marination). Let it marinade for a couple of hours.
In the pressure cooker,add some oil, add the cloves, onions and saute until the onions are golden brown. Add the mutton, and cover with lid and let it cook until it sounds 5 whistles. In a separate pan, add a tsp of oil and saute the gongura leaves until they become like a mushy paste. After the mutton is done, add salt and the gongura paste and mix well. Add salt, adjust chilli powder and add garam masala powder.
Serve hot with Rice, Chapathi. Enjoy..
This recipe has been submitted to the Grow You Own 2008 Event hosted by Jugalbandi. This event was originally started by Andrea @ Andreas Recipes.
Also submitted it to the Curry Mela Event being hosted by Srivalli @ Cooking For All Seasons.
This recipe goes to the SWC - AndhraPradesh Event hosted by Hari Priya Reddy@Indian Hut.
Please follow the links for more info.