I bought a bag of leafy vegetable from the Indian grocery store the other day thinking that it is beet greens. When I opened the bag at home I had no clue what those leaves were! After searching online for a while, finally, I figured out that those are gongura or sorrel leaves which is a delicacy in Andhra. Preparation of the dal was very easy and the dish had a slight sour taste as if though I have added lime juice or tamarind juice. It must be this sourness that makes gongura ideal for pickles. I loved it and gongura pachadi (pickle) is next in my list.
Recipe courtesy:
Indira's blog Mahanandi
