Gongura Kodi Guddu Kura
A tangy and spicy Andhra-style curry where boiled eggs are simmered in a flavorful paste made from sour sorrel leaves. This vibrant green curry is a regional classic, best enjoyed with hot steamed rice.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Gongura Paste
- b.In a pan over medium heat, add the washed gongura leaves, slit green chilies, and 1/4 cup of water.
- c.Cook for 5-7 minutes, stirring occasionally, until the leaves wilt completely and become soft and mushy.
- d.Turn off the heat and allow the mixture to cool down completely.
- e.Once cooled, transfer the mixture to a grinder and blend into a coarse paste. Do not add any extra water.
- 2
Step 2
- a.Sauté Aromatics and Spices
- b.Heat oil in a wide pan or kadai over medium-high heat. Add mustard seeds and let them splutter.
- c.Add cumin seeds, broken dried red chilies, and curry leaves. Sauté for 30 seconds until fragrant.
- d.Add the finely chopped onions and sauté for 6-8 minutes until they turn translucent and light golden brown.
- e.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- f.Stir in the chopped tomatoes and cook for 4-5 minutes until they turn soft and pulpy.
- g.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
Step 3
- a.Combine and Simmer the Curry
- b.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.
- c.Pour in 1 cup of hot water, stirring to combine. Adjust the amount of water to achieve your desired gravy consistency.
- d.Bring the curry to a gentle simmer.
- e.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.
- f.Gently add the slit eggs to the simmering curry.
- 4
Step 4
- a.Finish and Serve
- b.Sprinkle the garam masala over the curry and stir gently to combine.
- c.Cover the pan and let the curry simmer on low heat for 5 more minutes, allowing the eggs to soak up the flavors.
- d.Turn off the heat and let the curry rest for 5-10 minutes before serving. This helps the flavors meld together.
- e.Serve hot with steamed rice, roti, or chapati.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use tender, young gongura leaves as they are less fibrous.
- 2If your gongura is extremely sour, add a tiny pinch of jaggery or sugar to balance the tanginess.
- 3For a richer curry, you can lightly fry the boiled eggs in 1 tsp of oil with a pinch of turmeric and chili powder before adding them to the gravy.
- 4Do not overcook the gongura paste, as it can lose its vibrant color and turn bitter.
- 5This curry thickens as it cools. Add a splash of hot water when reheating to adjust the consistency.
- 6The flavor of the curry deepens over time, making it taste even better the next day.
Adapt it for your goals.
With Chicken
Replace the eggs with 500g of bone-in chicken pieces. Sauté the chicken after the onions and cook until browned before adding the tomatoes and spices.
With MuttonWith Mutton
For a classic Gongura Mamsam, use 500g of mutton. Pressure cook the mutton with ginger-garlic paste and turmeric until tender, then add it to the curry instead of eggs.
Vegan VersionVegan Version
Substitute eggs with 250g of pan-fried firm tofu cubes or 2 large boiled and cubed potatoes.
Creamier TextureCreamier Texture
For a milder and creamier gravy, stir in 2 tablespoons of cashew paste or coconut milk during the last 5 minutes of simmering.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
High in Iron
Gongura leaves are an excellent source of iron, which is crucial for forming hemoglobin, transporting oxygen in the blood, and preventing anemia.
Immunity Boosting
The high Vitamin C content in gongura leaves and tomatoes, combined with the antioxidant properties of spices like turmeric, helps strengthen the immune system.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory compounds that can help reduce inflammation in the body.
Frequently asked questions
Gongura, also known as sorrel leaves or roselle, is a leafy green vegetable popular in Andhra cuisine. It has a distinct and strong sour, tangy flavor, similar to a lemon or tamarind, which is the hallmark of this dish.