Gongura Kodi Guddu Kura

Name: Gongura Kodi Guddu Kura
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g chicken (bone-in, cut into medium curry pieces); 4 pcs egg (hard-boiled and peeled); 200 g gongura leaves (washed and roughly chopped); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 3 pcs green chili (slit); 1 tbsp ginger-garlic paste; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 10 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 0.5 cup water (for cooking the curry); 2 tbsp cilantro (chopped)

RATING

4.5/5(68)

TASTE SCORE

8/10

A bold Andhra-style curry where chicken, eggs, and tangy gongura come together in a deeply savory masala. The sorrel leaves cut through the richness beautifully, making this a satisfying side for rice or roti.

PREP

20m

COOK

45m

SERVES

1 CUP OF CURRY WITH 2 BOILED EGGS

372 cal

SERVINGS

METHOD · 10 STEPS

boil · ~12 min
Boil and peel the eggs.
Place the eggs in water, bring to a boil, and cook until hard-boiled. Cool, peel, and keep them whole or make light slits so they absorb the masala better.
TIPCooling the eggs before peeling helps the shells come off cleanly.
prep · ~10 min
Prepare the chicken and gongura.
Wash and drain the chicken well. Clean the gongura leaves, remove any tough stems, and roughly chop them so they cook down quickly in the pan.
temper · ~1 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves.
4.Stir for a few seconds until fragrant.
TIPKeep the heat medium so the seeds crackle without burning.
saute · ~7 min
Cook the onion base.
1.Add chopped onion and slit green chili to the pan.
2.Cook until the onion turns soft and light golden.
3.Add ginger-garlic paste and sauté until the raw smell disappears.
saute · ~6 min
Add tomato and spices.
1.Add chopped tomato and cook until soft.
2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
3.Mix well and cook until the masala looks thick and glossy.
TIPCook the tomato mixture well before adding chicken so the curry gets a deeper flavor.
simmer · ~15 min
Cook the chicken in the masala.
Add the chicken pieces and coat them well in the masala. Cover and cook on medium-low heat, stirring now and then, until the chicken starts releasing its juices and is mostly cooked.
saute · ~8 min
Cook down the gongura leaves.
Add the chopped gongura leaves to the pan and mix well. Cook uncovered until the leaves wilt fully and blend into the chicken, giving the curry its tangy taste.
TIPGongura shrinks a lot as it cooks, so keep stirring until its raw sharpness mellows.
simmer · ~10 min
Finish the curry with eggs.
Pour in the water, add garam masala, and mix. Nestle in the boiled eggs, cover, and simmer until the chicken is tender and the masala clings to the meat and eggs.
TIPMake small slits in the eggs before adding them so the tangy masala flavors the inside too.
garnish
Garnish with cilantro.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make 2-3 shallow slits in the boiled eggs so the gongura masala seeps in while simmering.
2
Drain the chicken well before cooking; excess water will thin the masala and delay browning.
3
Cook the onion-tomato base until oil starts to show slightly, or the curry can taste raw and sharp.
4
Remove thick gongura stems before chopping, since they stay stringy even after simmering.
5
Add gongura only after the chicken is mostly cooked so its tang stays bright instead of turning muddy.
6
Keep the final gravy on the thicker side; this curry is best when the masala clings to the chicken and eggs.
7
This tastes even better after a short rest, as the sour gongura and spices settle into the chicken.