Tried and tasted by Nivedita
Today I am with one more North Karnataka's favorite dish. Easily available almost in all the months of the whole year, even it's safe to eat during monsoon where other green leafy vegetables take break. I am talking about Gongura leaves, Pundi palle in Kannada.
According to a source, these leaves are an excellent source of folate, riboflavin, iron, zinc, anti-oxidants and vitamins A, B6 and C.
These leaves are little bitter, sour and strong flavor in taste. Gongura chutney(coming soon in my blog), pachadi, rice recipes are common.
Gongura leaves are of two types, one is the long leaves and another one is round thick leaves. Round one tastes less bitter and less sour than the long leaves. Long leaves gongura is good for chutney where as this round one is best for the bhaji or rice.
There is a way to remove the sourness.(Check the recipe)
Here I am sharing the recipe which is commonly prepared in my town(especially Dharwad, Hubli, Bijapur, Belgaum)
Gongura Leaves -2 bunches, small.
Peanuts - 1 tbsp or little more if you like boiled peanuts
Thick rava or Dalia or coarse powder of Jowar(jolada nucchu) - 2 tbsp
Chana dal - 1 tbsp
Green chilli - 3-4(depending on how spicy the chillies are), we need spicier ones
Garlic - 8-10 cloves
Cumin seeds - 1 tsp
Rock salt to taste(common salt also can be used)
Turmeric powder - a pinch+a pinch
Jaggery - 1 tsp(optional)
Oil - 2 tsp
Water to boil the leaves.
- Clean the leaves with lot of clean water and drain the water.
- Chop the leaves.
- Take peanuts, rava, chana dal in a cooker vessel(if using cooker) or in a thick bottomed vessel if you are preparing directly. Wash it once. Add the chopped leaves, a pinch of turmeric powder and water to cover the leaves. Mix well and cook it in a cooker for two whistles or boil it till the leaves become tender.
- Allow it to cool and drain the water fully. This removes the sourness of the leaves. Taste it, if you still feel the sour taste, wash with clean water again.
- Mix well and mash it.
- Till it becomes cold, Make the paste of green chilli, garlic, cumin seeds and salt. (It tastes good when we use hand pastel to paste it)
- Heat oil in a kadai.
- When hot, add the paste and saute it for a minute.
- Add turmeric powder and boiled gongura. Mix very well.
- Add little water. Adjust the seasoning.
- Close the lid and boil for few minutes.
This pundi palle is served with Jowar roti, Flax seed chutney powder, red-chilly-chutney and oil with raw onion.
Enjoy Gongura leaves chutney by Jayashree of evergreendishes