Name: Gongura Bobbarla Kura
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Jump to Recipe

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

Protein rich dish made with gongura (sorrel spinach) and black eyed peas. This healthy & delicious curry goes well with both rice and roti.

Author: Pavani

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Side Dish

Cuisine: andhra

Servings: serving

Ingredients

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

Instructions

Soak black eyed peas for 2~3 hours, then pressure cook them until soft and tender. Drain and set aside.
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.
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.
Add the chopped gongura and turmeric. Cover and cook till the leaves wilt and are cooked through.
Next add the tomato, red chili powder, coriander powder and salt. Cover and cook till the tomato gets mushy, about 2~3 minutes.
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.

Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 3'.

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

Comments

Shobana Vijay

August 14, 2015 at 11:10 am

So yummy..

rekhas kitchen

August 14, 2015 at 6:21 pm

Very mouth watering recipe Pavani even I saw this recipe will give a try soon..

Usha Rao

August 15, 2015 at 3:41 am

Never tasted bobbarla kura wiht gongura. Curry looks inviting. Nice recipe.

Suja Illangovan

August 19, 2015 at 3:30 pm

I love black eyed peas - this looks fabulous!!!

Suja Illangovan

August 19, 2015 at 3:31 pm

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.

Arthy shama

September 03, 2015 at 6:54 am

This looks very delecious 🙂 Should try out this new combination of spincah and peas

Srivalli

September 29, 2015 at 6:19 am

Looks awesome pavani..I have not tried alasandalu with gangura..sounds interesting mix..

Sapana Behl

October 03, 2015 at 6:21 pm

I have never bought these leaves .Would try it sometime.Nice curry.

Sowmya :)

October 21, 2015 at 12:38 am

Lovely healthy curry....

Gongura Bobbarla Kura (Sorrel Spinach and Black eyed Peas curry)