Gongura Rice with Masala Omelette

Instructions

1. 1

   Prepare the Gongura Paste

   • Wash the gongura leaves thoroughly and pat them completely dry.
   • Heat 1 tbsp of sesame oil in a pan over low-medium heat. Add the gongura leaves and sauté for 4-5 minutes until they wilt and shrink. Remove from the pan and let it cool.
   • In the same pan, dry roast the coriander seeds, cumin seeds, and fenugreek seeds for 1-2 minutes until fragrant. Be careful not to burn the fenugreek seeds, as they can become bitter.
   • In a grinder or blender, combine the cooled gongura leaves, roasted spices, green chilies, and garlic cloves. Grind to a coarse paste without adding any water.
2. 2

   Prepare the Tempering (Tadka)

   • Heat the remaining 3 tbsp of sesame oil in a large kadai or pan over medium heat.
   • Add the mustard seeds and allow them to splutter.
   • Add the urad dal, chana dal, and raw peanuts. Sauté for 2-3 minutes until the dals turn light golden and the peanuts are crunchy.
   • Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp.
3. 3

   Cook the Paste and Combine with Rice

   • Add the ground gongura paste to the tempering in the pan. Mix well.
   • Stir in the turmeric powder and salt.
   • Cook the paste on low-medium heat for 6-8 minutes, stirring occasionally. Continue cooking until the paste thickens and you see oil separating from the sides.
   • Turn off the heat. Add the cooked and cooled rice to the pan.
   • Gently mix everything together, ensuring the gongura paste evenly coats every grain of rice. Be careful not to break or mash the rice grains.
   • Let the rice rest for at least 10 minutes to allow the flavors to meld together.
4. 4

   Serve

   • Serve the Gongura Rice warm. It pairs wonderfully with plain yogurt (curd), a simple raita, or crispy papadums.