Gongura Kodi Guddu Kura

1. 1
   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.
2. 2
   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.

3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

7. 7
   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.
8. 8
   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.
9. 9
   garnish

   Garnish with cilantro.

10. 10
    serve

    Serve hot with rice or roti.

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