Gongura is a very important ingredient in the Andhra kitchen. We often use it as a chutney, in dal or pair it with other vegetables. But our favourite way to eat gongura is by including meat in it. Pair gongura with chicken, mutton or keema and you will taste a mix of several flavours.
Tangy, spicy and authentic, this Gongura Prawns is a must-try recipe.
- Turmeric Powder
- Sorrel Leaves
- Green Chillies
- Red Chilly Powder
- Garam Masala
- Coriander Powder
- Ginger-Garlic Paste
- Coriander Leaves
1.Firstly, you need to slightly cook your prawns. So, take a pan, add some oil and start frying your prawns with salt and turmeric powder. Cook for about 5 minutes and keep it aside. This will prevent your prawns from getting stuck on the pan.
2.Now, to prepare your gongura paste, in the same pan, take sorrel leaves and cook it covered. Once the leaves come together, add onions, green chillies and allow them to cook for a while. You do not have to grind the paste, so save this mixture for later.
3.In a pan, take oil and fry onions. Add green chillies, ginger-garlic paste, salt and fry till the onions slightly change their colour.
4.Then, add your fried prawns, 1 tsp red chilly powder, ½ tsp garam masala, ½ tsp coriander powder, salt and give it a nice mix.
5.To this, add the gongura paste, and cook it covered on a low flame.
6.Finally, garnish it with coriander leaves and serve with hot rice.