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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
Prepare the Gongura Paste
Sauté Aromatics and Spices
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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.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 314.56 calories per serving with 15.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Finish and Serve
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.
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.
Substitute eggs with 250g of pan-fried firm tofu cubes or 2 large boiled and cubed potatoes.
For a milder and creamier gravy, stir in 2 tablespoons of cashew paste or coconut milk during the last 5 minutes of simmering.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Gongura leaves are an excellent source of iron, which is crucial for forming hemoglobin, transporting oxygen in the blood, and preventing anemia.
The high Vitamin C content in gongura leaves and tomatoes, combined with the antioxidant properties of spices like turmeric, helps strengthen the immune system.
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory compounds that can help reduce inflammation in the body.
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.
If the curry is overwhelmingly sour, you can balance it by adding a small pinch of jaggery or sugar. You can also add a tablespoon of coconut milk or a little more onion-tomato masala to mellow the tanginess.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. Gongura leaves are rich in iron, vitamin C, and antioxidants. To make it healthier, you can reduce the amount of oil used in the preparation.
One serving of this curry contains approximately 310 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.
Absolutely! For a vegetarian version, you can use paneer, potatoes, or chickpeas. For a vegan option, pan-fried firm tofu is an excellent substitute for eggs.
Leftover Gongura Kodi Guddu Kura can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.