Gongkura greens are edible Sorrel leaves most popularly used in South Indian Cuisine especially in the states of Andra Pradesh and Tamil Nadu in India. It has a distinctive tangy taste and is one of the main ingredients of Andhra Cuisine. It is a wonderful source of vitamins, minerals and antioxidants that are beneficial to your overall health and is a very comforting and tasty dish.
I grew up eating a variety of dishes made with gongkura and I still cherish those memories. Here in Canada finding gongkura is like finding a lost treasure. When you find it you consider yourself lucky so you grab it at once with out thinking. I love all the dishes made with gongkura and I intend to post all the recipes here as and when I keep making them from time to time. I want to grow them in my backyard so I can cook them whenever I want to at least during the summer months.
The Gongkura lamb curry is made with lamb meat and bones. Using lamb meat from the rib area (sar seena) makes the best tasting gongkura curry indeed! I was lucky to find the gongkura leaves in a store in Toronto and got to make it and enjoy it after so many years – with steamed rice it was insanely delicious!!
I made this in my instant pot and it was so convenient and quick.
l lb Lamb bones with meat (from the rib cage and neck)
2 bunches Sorrel leaves
1 tbs Channa dal
1 tbs Ginger garlic paste
3 – 4 Garlic cloves
2 large onions
1 medium ripe tomato
2 tsp Turmeric
1 tsp Kashmiri chilli pepper
1 tsp Coriander powder
1 tsp Garam Masala Powder
4 – 6 Green chillies
1 small dried red chilli deseeded
2 tbs Vegetable Oil
Ghee(clarified butter) – 1 tbs
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
Fresh Curry leaves – a few
1. Clean and wash the lamb rib and neck pieces with the bones and keep aside.
2. Peel and thinly slice the onions. Wash the channa dal. Pluck the gongkura leaves only (no stems), wash, drain, chop them and set aside.
3. Add 2 tbs of oil to the instant pot in the sauté mode on high followed by half of the sliced onions and fry them till soft and translucent.
4. Add 1 heaped tbs ginger garlic paste, 1 tsp turmeric powder, 1/2 tsp kashmiri chilli powder and 1 tsp coriander powder, give it a stir then add the lamb pieces and roast them well in the onion masala. Add 3 whole green chillies, 1 tbs channa dal and 1/2 cup water then close the lid. Cancel the sauté mode and pressure cook on high for 15 minutes till tender. The valve should be turned to sealing position after closing the lid. When done let the steam vent out on its own.
5. When all the steam is released on its own, switch off the instant pot, open the lid and empty the contents of the instant pot in a dish. Lightly rinse the pot inside with a little water which you can add to the lamb curry. Set aside.
6. Switch the instant pot on high in the sauté mode again. Heat one tbs of oil and ghee, sprinkle the mustard seeds and let them crackle, add the deseeded dried red chilli, cumin seeds, then crushed garlic cloves with their peel and curry leaves followed immediately by the chopped gongkura leaves. Fry them well then add 1/2 cup water and simmer for 5 minutes.
7. Blend the gongkura with the other ingredients using an electric hand blender. Now throw in the remaining 3 whole green chillies and simmer on low sauté mode for 5 minutes. If we added them before the curry would be really spicy when blended.
8. Finally add the cooked lamb curry to the instant pot with the gongkura curry, sprinkle some garam masala powder, chopped cilantro, a little water and simmer on low for 5 minutes. The gongkura lamb curry is now ready to enjoy with steamed jasmine rice and ghee. So yummy and delicious!