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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
This recipe goes great with these complete meals
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 305.86 calories per serving with 15.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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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.
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