2 cups baby spinach leaves
red and green bell pepper sliced
cucumber peeled, cut and sliced into half moons
sliced red onion
pickled banana peppers
sunflower seeds (optional)
fresh ground pepper
Toss together all the salad ingredients in a large bowl. Whisk together the dressing ingredients. Top with feta cheese and drizzle dressing before serving. If you like a nutty crunch to your salads toss some sunflower seeds and enjoy!
Recently tasted this new version of Gongura Pachhadi and enjoyed it immensely. I am normally used to the spicy version that my mom makes so it was a pleasant change to try a whole new sweet-sour version of the chutney.
Gongura (or red sorrel leaves) are an integral part of South Indian cooking. A little hard to find in some parts of the US but available in abundance in areas of high density Indian population. The leaves have a tart taste and go well when cooked with lentils. Pickled gongurra is especially a favorite in South India.
In the absence of the original recipe, this is how I made it based on the taste.
1 bunch of gongurra
1-2 tsp red chilli powder
1 small cube of jaggary
3-4 tbsp of oil
salt to taste
1 tsp mustard seeds
a pinch of turmeric
a pinch of asafoetida
a tsp of white gram (urad dal)
Separate the leaves from the stalk, wash and layout to dry on paper towels. Once dry fry in a medium low flame in a pan with the oil for 20-30 minutes. Grate the jaggary and add to the pan and continue cooking on medium low till the leaves are slightly crisp. Add salt and red chilli powder and leave for a few more minutes.
In a separate pan, fry the seasioning in a tbsp of oil till lightly brown and add to the fried gongura.
Enjoy with some hot rice!