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Sorrel Bhaji
By : Uma Devi Ramachandra
Category : Andhra recipes, Greens and veggies, Nuts and seeds, Onion, Garlic
Servings : 8
Time Taken : 15-30 mins
Rating :
Method
  1. Pick gongura leaves from stalks, wash & drain in a collander
  2. Cook the leaves with salt & haldi (with minimum amount of water) till soft
  3. Mash it with a potato masher or grind it in a mixie for few sec and keep aside
  4. Boil ground nuts with a pinch of salt till tender, keep them aside
  5. Heat oil, add mustard seeds, methi seeds, hing, red chilli, jeera & curry patta leaves
  6. Fry for a min till the mustard seeds splutter
  7. Add chopped onion, green chilli pieces & garlic
  8. Fry till the onion turns soft.
  9. Add sorrel paste, red chilli powder, tamarind paste & boiled ground nuts
  10. Mix thoroughly & let it simmer for 2 to 3 min with lid, till the oil separates.
  11. Check salt & remove.
  12. Serve this curry with hot plain rice/dosa/idli (of course with some ghee)

Tip: If tender ground nuts are not available, you can soak dry nuts overnight and use.

Ingredients:
200 g - gongura leaves (sorrel)
1/2 cup - tender ground nuts (peanuts)
1 - medium size onion, chopped
10 - curry patta leaves
6 - garlic cloves, crushed lightly
a pinch methi seeds
2 - red chillies
1 tsp - red chilli powder
1/8 tsp - haldi
4 - green chillies, chopped
1/2 tsp - thick tamarind paste
1/2 tsp - jeera
1/2 tsp - mustard seeds
a pinch - hing
1 tbsp - oil
salt
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