Gongura Kodi Guddu Kura with Ragi Sangati

Instructions

1. 1

   Prepare the Gongura Paste

   • In a pan over medium heat, add the washed gongura leaves, slit green chilies, and 1/4 cup of water.
   • Cook for 5-7 minutes, stirring occasionally, until the leaves wilt completely and become soft and mushy.
   • Turn off the heat and allow the mixture to cool down completely.
   • Once cooled, transfer the mixture to a grinder and blend into a coarse paste. Do not add any extra water.
2. 2

   Sauté Aromatics and Spices

   • Heat oil in a wide pan or kadai over medium-high heat. Add mustard seeds and let them splutter.
   • Add cumin seeds, broken dried red chilies, and curry leaves. Sauté for 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn translucent and light golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 4-5 minutes until they turn soft and pulpy.
   • Reduce the heat to low, add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2 minutes until the oil begins to separate from the masala.
3. 3

   Combine and Simmer the Curry

   • Add the prepared gongura paste to the pan. Mix thoroughly with the masala and cook for 5-7 minutes, stirring frequently, to cook out the raw tangy flavor of the leaves.
   • Pour in 1 cup of hot water, stirring to combine. Adjust the amount of water to achieve your desired gravy consistency.
   • Bring the curry to a gentle simmer.
   • While the curry simmers, take the peeled, hard-boiled eggs and make 2-3 shallow vertical slits on each one with a knife. This helps them absorb the gravy.
   • Gently add the slit eggs to the simmering curry.
4. 4

   Finish and Serve

   • Sprinkle the garam masala over the curry and stir gently to combine.
   • Cover the pan and let the curry simmer on low heat for 5 more minutes, allowing the eggs to soak up the flavors.
   • Turn off the heat and let the curry rest for 5-10 minutes before serving. This helps the flavors meld together.
   • Serve hot with steamed rice, roti, or chapati.