RED SORREL LEAVES(gongura-telugu) - PRAWNS (royyalu) CURRY OR GONGURA PRAWNS:

Prep & Cooking Time: ½ hr

Serves -3 or 4 persons

Cuisine: Andhra


To prepare gongura broth:


20 mts –In vessel

10 mts –In cooker


Ingredients:

Red sorrel leaves(gongura) - 2 or 3 cups tightly packed (with out stalks)

Water -11/2cup

Green chillies -5 or 6 finely chopped

Onion (pyaaz) -1(large) finely chopped

Red chilli powder -11/2 tbsp

Add all above ingredients in pressure cooker or vessel cook & keep aside.


To prepare gongura prawns :

Ingredients:

Prawns - 1lb or 453.5grams

For tempering/poppu/tadka/talimpu/seasoning:

Oil -1/4 cup

Curry leaves(karve paku) – 10

Cumin seeds(jilakarra) -1/4 tsp

Dry red chillies (endu mirapakayalu) -4 or 5(tear into pieces)

crushed garlic (vellulli ) -10 flakes

1.First wash prawns thoroughly ,drain ,keep aside.Heat one pan add prawns sauté for 1min for the removal of excess water.

2.Heat oil in the same pan add Curry leaves(karve paku) – 10,Cumin seeds(jilakarra) -1/4 tsp,Dry red chillies (endu mirapakayalu) -4 or 5(tear into pieces),crushed garlic(vellulli ) -12 flakes sauté for a while .Once splutters add prawns,salt,red chilli powder fry them till golden brown colour appears with out cover on medium heat.

2.Now add these fried prawns to the above prepared broth. Cook for 5mts or till oil rises top.

3.Gongura prawns ready to eat with hot white rice.