Thursday, May 12, 2011


Goruchikkudulu / Gawar Beans½  kg (discard both the ends and chop ½ inch size pieces)
Large Onion1 (chopped)
Greenchillies6-8 (can adjust according to taste)
Grated Coconut½ cup
Cumin seeds1 tsp
Milk½ cup
Water ¼ - ½ cup
Saltto taste
Turmeric¼  tsp
Oil3 tbsp

  • In mixer jar grind coconut, turmeric, cumin seeds and green chillies into fine paste without adding water. Keep this paste aside.
  • Heat oil in a pressure pan cooker.
  • Add onions and fry till translucent.
  • Add coconut and green chillies paste. Fry it for 2-3minutes.
  • Now add chopped grouchikkudulu/ gawar beans and mix well. Cover and saute it for 5-10minutes on low flame.
  • Finally pour milk and water and mix well. Finally add salt and pressure cook up to   2-3 steams.
  • Off the flame. Allow pressure to release. If any excess water evaporate till curry is semi dry.
  • Garnish with chopped cilantro and Serve hot with rice or roti.

MUTTON GONGURA (Mutton cooked in SORREL leaves gravy)

Mutton (with bones)1 kg
Gongura / Sorrel leaves250 gms / 4 cups
Large onion 1 (diced)
Green chillies6 - 8 (slit)
Red chilly powder2 tbsp + 2 tbsp
Turmeric½ tsp + ½ tsp
Saltto taste
Ginger Garlic paste2 tbsp
Water as required
Oil1/2  cup
Tempering Seasonings: Garlic - 10 flakes
Red chillies - 4
Mustards - 1tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - few
Oil - ¼ th cup

  • Drain the washed gongura well. To this add onions, green chillies, ½ tsp turmeric and 2tbsp red chilly powder, little salt and glass water. Mix well and cook on medium flame till gongura is cooked. Cool it down and grind in paste without adding water. Keep aside.
  • Clean and wash the mutton. Drain the water well. MIx ginger garlic paste, 2tbsp red chilly powder, ½ tsp turmeric and salt to taste. Add cup water and pressure cook till mutton is tender and cooked. Remove the lid. If any excess water, boil till water evaporates.
  • Heat ½ cup oil in a frying pan. Add boiled mutton and fry till mutton is fried nicely all the sides and turns to semi crispy.
  • Mix gongura paste (as prepared above) to mutton and add ½ to cup water. Mix well and check the salt and spice. If required, adjust according to your taste. Boil on medium flame till gravy thicken.
  • Off the flame.
  • Heat 1/4th oil for tempering. Add all ingredients as listed and fry well. Pour on mutton-gongura gravy.
  • Mix and serve with hot rice.

Wednesday, May 4, 2011

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