Last weekend we visited my cousin’s place and she has a lovely backyard garden filled with Indian greens and veggies. My mom and I were got very excited and brought home bags full of gongura (sorrel spinach), bachalakura (malabar spinach/ pohi) and some tomatoes.

Indian stores here sell gongura & bachalakura for lot of money. I’m never even tempted to buy these sorry looking greens — they are almost wilted with absolutely no life left. This explains our excitement when we saw fresh, vibrant greens 🙂

I saw this recipe with gongura and black eyed peas on a Telugu cooking show and it looked very different from what we usually make with it. Garden fresh greens cook up in no time. This healthy  & delicious curry goes well with both rice and roti.

Gongura Bobbarla Kura
Gongura Bobbarla Kura
Yum
Print Recipe
Protein rich dish made with gongura (sorrel spinach) and black eyed peas. This healthy & delicious curry goes well with both rice and roti.
Servings Prep Time
34 serving 10 minutes
Cook Time
20 minutes
Servings Prep Time
34 serving 10 minutes
Cook Time
20 minutes
Gongura Bobbarla Kura
Gongura Bobbarla Kura
Yum
Print Recipe
Protein rich dish made with gongura (sorrel spinach) and black eyed peas. This healthy & delicious curry goes well with both rice and roti.
Servings Prep Time
34 serving 10 minutes
Cook Time
20 minutes
Servings Prep Time
34 serving 10 minutes
Cook Time
20 minutes
Ingredients
  • 2 cups Gongura (Sorrel Spinach), chopped
  • ½ cup Black eyed peas (bobbarlu)
  • 1 Onion Small , finely chopped
  • 1 Tomato Small , finely chopped
  • ½ tsp Ginger+garlic paste
  • 2 Chilies Green , slit
  • ¼ tsp Turmeric powder
  • ½ tsp Chili powder Red
  • ½ tsp Coriander Ground
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ½ tsp Chana dal
  • ½ tsp Urad dal
  • 1 red chili Dry
  • Curry leaves Few
  • to taste Salt
Servings: serving
Instructions
  1. Soak black eyed peas for 2~3 hours, then pressure cook them until soft and tender. Drain and set aside.
  2. Heat oil in a pan, add dry red chili, chana dal, urad dal, mustard and cumin seeds. Once the seeds start to splutter, add the curry leaves and green chilies. Cook for 30 seconds.
  3. Next add onions and ginger+garlic paste, cook for 2~3 minutes or the onions are crisp tender. Don't overcook the onions, curry tastes great if they are left a little crunchy.
  4. Add the chopped gongura and turmeric. Cover and cook till the leaves wilt and are cooked through.
  5. Next add the tomato, red chili powder, coriander powder and salt. Cover and cook till the tomato gets mushy, about 2~3 minutes.
  6. Finally add the cooked black eyed peas and little water, mix well, cover and cook for 4~5minutes for the flavors to mingle. Serve with rice or roti.
Recipe Notes


Linking this to Valli's 'Cooking from Cookbook ChallengeAugust -- Week 3'.

Share this Recipe
Powered byWP Ultimate Recipe

0 thoughts on “Gongura Bobbarla Kura (Sorrel Spinach and Black eyed Peas curry)”

  1. I am bookmarking this recipe will try it soon, since this leafy veggie is wildly grown in the hills where I go for my walk daily.

Leave a Reply

Your email address will not be published. Required fields are marked *