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Gongura Bobbarla Kura Yum
Protein rich dish made with gongura (sorrel spinach) and black eyed peas. This healthy & delicious curry goes well with both rice and roti.
Gongura Bobbarla Kura
Course side dish
Cuisine andhra
Prep Time
10 minutes

Cook Time
20 minutes
Servings
serving
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
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
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
Gongura Bobbarla Kura
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′.

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