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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


  • 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


  • 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.


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