Loading...
A classic Andhra curry featuring the unique tangy flavor of sorrel leaves (gongura) simmered with aromatic spices and hearty boiled eggs. This vibrant green curry is a delightful explosion of sour and spicy notes, perfect with hot rice.
For 4 servings
Prepare Eggs and Gongura Paste
Sauté Aromatics and Onions
Cook the Masala
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A classic Andhra curry featuring the unique tangy flavor of sorrel leaves (gongura) simmered with aromatic spices and hearty boiled eggs. This vibrant green curry is a delightful explosion of sour and spicy notes, perfect with hot rice.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 303.94 calories per serving with 15.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Garnish and Serve
Replace eggs with paneer cubes, chickpeas, or fried tofu for a delicious vegetarian version. Adjust simmering time accordingly.
For a creamier texture, add 2-3 tablespoons of coconut milk or cashew paste in the final 2 minutes of simmering.
Add 1/4 teaspoon of garam masala along with the other powdered spices for a warmer, more complex aroma.
Gongura (sorrel leaves) is a powerhouse of iron, which is essential for producing hemoglobin, carrying oxygen in the blood, and preventing anemia.
Eggs are a complete protein source, providing all the essential amino acids needed for muscle repair, immune function, and overall body maintenance.
The high content of Vitamin C in gongura leaves acts as a powerful antioxidant, helping to strengthen the immune system and protect the body against infections.
Gongura is also a good source of Vitamin A, a crucial nutrient for maintaining healthy vision, supporting eye function, and preventing night blindness.
One serving of Gongura Egg Curry contains approximately 280-320 calories, primarily from the eggs and oil. This estimate assumes two eggs per serving.
Yes, it is a nutritious dish. Gongura leaves are an excellent source of iron, vitamin C, and antioxidants. Eggs provide high-quality protein and essential nutrients. It's a balanced main course when prepared with a moderate amount of oil.
The best way to balance excessive sourness is to add a small piece of jaggery (about 1/2 teaspoon) or a pinch of sugar. Stir until it dissolves completely and taste again before adding more.
Absolutely. Thaw the frozen gongura leaves completely and squeeze out any excess water before cooking them down into a paste as instructed in the recipe.
Gongura Egg Curry pairs exceptionally well with hot steamed rice, which helps soak up the delicious gravy. It also goes well with jowar roti (sorghum flatbread) or plain phulkas.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor often improves by the next day as the spices meld.