Guntur Style Gongura Gravy

Gongura gravy is a side dish relished alongwith rice and toovar dal

by: Kalyani Chivukula of Hyderabad, IN

Andhra famous gongura leaves (Sorrel leaves in English, Pitwa in Hindi, Ambadi in Marathi and Gujarati) are made into pulusu (gravy) and taken as a side dish alongwith rice and arhar/toovar dal.

back to recipe

Comments

KhanaKhazana is not responsible for comments posted by its readers. All comments are reviewed by moderators for posts containing obscene and objectionable language. Your account can be black listed if objectionable language is used in your comments.


7/22/2009 5:51 AM by lalitha hi...its really good one...it taste better if u grind the leaves..happy cooking!

7/22/2009 5:51 AM by lalitha

hi...its really good one...it taste better if u grind the leaves..happy cooking!

Comment on this recipe

You must be logged in to add comments