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

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

    Published: Aug 14, 2015 · Modified: Jun 18, 2020 by Pavani · Leave a Comment

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    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
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    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 34 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!

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    Reader Interactions

    Comments

    1. Shobana Vijay

      August 14, 2015 at 11:10 am

      So yummy..

      Reply
    2. rekhas kitchen

      August 14, 2015 at 6:21 pm

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

      Reply
    3. Usha Rao

      August 15, 2015 at 3:41 am

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

      Reply
    4. Suja Illangovan

      August 19, 2015 at 3:30 pm

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

      Reply
    5. 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.

      Reply
    6. Arthy shama

      September 03, 2015 at 6:54 am

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

      Reply
    7. Srivalli

      September 29, 2015 at 6:19 am

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

      Reply
    8. Sapana Behl

      October 03, 2015 at 6:21 pm

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

      Reply
    9. Sowmya :)

      October 21, 2015 at 12:38 am

      Lovely healthy curry....

      Reply

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    1 shares