Gongura Soya Chunks Curry | Soya Gongura | Gongura Recipes

Sorrel leaves aka Gongura are sour leaves and are used to prepare the famous Andhra Gongura Pickle and Gongura Pacchadi. Though these leaves taste the best in Pickle or Pacchadi form, they are versatile and can be used in various recipes like dal,curry, stew or rice varieties. I have already posted Gongura Pappu  , Gongura Pulusu Kura, Gongura Pulihora , Gongura Pacchadi with Green Chillies, Gongura Pacchadi with Red Chillies recipes and I am yet to post the famous Gongura Pickle, sometime soon I should post it too. I love gongura based recipes because of the unique tartness from the sorrel leaves.

Today I am posting a curry recipe using Gongura, I saw this curry preparation in a tv show and modified it according to our taste buds. This is not a rich curry but is good as a everyday curry and a nice way to eat gongura leaves. There are so many various ways that Gongura is used in non vegetarian dishes and Gongura Mutton is one dish, today's recipe is a version of it by replacing the mutton with the soya chunks(meal maker) which is a treat for vegetarians. Soya Chunks absorb the flavors nicely and gives a nice flavorful chewy bites in the gravy.Try this different recipe with gongura and I am sure that you will try this recipe if you are gongura lover.Even if you are not, do give it a try and I am sure you will like it!!

Check out the list of Gongura recipes in my blog:

• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
• Gongura Pacchadi with Green Chillies
• Gongura Pacchadi with Red Chillies
• Talimpu Gongura | Noone Gongura
• Gongura Pulusu Kura
• Gongura Pappu | Sorrel Greens Dal

Gongura Soya Chunks Curry:

Serves 3 | Author: Prathibha

Prep time: 20 mins | Cooking time: 30 mins | Total time: 50 mins

Cuisine: Andhra | Category: Side dish for Rice and Rotis

Ingredients:

1 medium bunch Red Sorrel (Gongura) leaves, 3 cups when tightly packed

2/3 cup Soya Chunks

2 Onions, chopped into small pieces

1 Tomato, finely chopped (optional)

2 tsp Ginger-Garlic paste

2-3 Green Chilies,slit

4-5 Garlic pods,roughly chopped

1.5 tsp Red chili powder

2 tsp Coriander powder

3/4 tsp Garam masala

1/2 tsp Turmeric powder

Salt to taste

2-3 tbsp Oil

Method:

• Separate the red sorrel leaves from the stems and wash them nicely and saute the leaves in 2 tsp oil until they become soft and mushy.Cool the mixture

• Meanwhile boil soya chunks in water for 3-4 mins until they are done and drain them and give a cold water bath twice, squeeze them each time gently and repeat and keep them aside.

• Grind the cooled gognura leaves to a rough puree.
• Heat 2 tbsp oil in a kadai and add slit green chilies and roughly chopped garlic pods and fry them until the green chilis wilt.

• Add chopped onions and fry them until they become pink in color.Add finely chopped tomatoes and cook until they become mushy.

• Now add all the spices - turmeric powder, red chili powder, garam masala, coriander powder, salt and cook the masala until the oil in the masala leaves the edges.
• Add pureed gongura mixture to it and fry for another 5-6 mins.If the mixture is sticking add a couple of tablespoons of water in between.

• Once the mixture is nicely fried add the cooked and squeezed soya chunks to it and add 1.5 cups of water to it and cook for 5-6 mins until it is done and oil floats on the mixture. You can add 3/4th cup of coconut milk and 3/4 cup of water at this stage.Adjust the consistency of the gravy according to your requirement.

Serve it hot with rice/rotis.

Notes:

1. The addition of tomato is optional but I wanted to serve as a gravy for chapathis and hence I added, you can avoid it if you want.
2. Instead of only water you can even add 3/4 th cup of coconut milk and 3/4th cup of water to make it as a gravy. This gives a subtle flavor to the gravy and also makes it rich and balances the sourness of Gongura. But I wanted to highlight and enjoy the gongura flavor so I completely avoided the coconut milk. 
3. Gongura based dishes are usually sour, hence add more number of green chilies and spices like red chili powder and garam masala to balance the flavors.Garlic adds a nice flavor to gongura hence do not skip the garlic.
4. You can even mash the gongura once it is cooked to a rough mixture if you want, you don't need to make it to a puree.
5. You can replace red sorrel leaves with the green sorrel leaves too.

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