For starters, I love Gongura, I mean who doesn't? This particular recipe was introduced by my Mom's Aunt who again is my grandma staying in Vijayawada. To this day, if she knows I am visiting, she makes it. There were days when she packed it and bought it to HYD :-). I am not sure what magic lies in her hand, but the pulusu withstands the journey, and stays fresh for a week, even if we don't refrigerate it. Go figure!!!
Ingredients:
1.Mustard seeds- 1/2 tsp
2.Cumin Seeds - 1/2 tsp
3.Urad dal - 1tsp
4.Garlic - 2-3 cloves
5.Onions - one big
6.Gongura- 1 lb - chopped
7.Tumeric - 1/2 tsp
8.Red Chilli Powder - 1/2 tsp
9.Salt- as needed
10. Chana daal- 1/2 cup cooked- not to a paste, more like AL DENTE :-)
11. Rice flour- mixed with water- 1tsp- Optional.
As always take a pan add oil, and fry seasoning 1-4.
Once the seasoning turns color, add onions and fry for a few minutes.
Next add finely cut Gongura.
Add some water and tumeric and let it simmer
Now add cooked chana daal to the mixture and boil for couple minutes.
Finally add Chilli powder and a little rice flour mixed with water for consistency.
Pulusu is ready.
