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Gongura Prawns

Gongura Prawns
Gongura leaves are very nutritious edible leaves specially in Andhra Pardesh state. It's commonly cooked with seafood (fish and prawns). Also used in pickle and relish.
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Source:  Sidra Shahid
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  • Ingredients:

  • Prawns ½ kg

  • Mustard seeds 1 tsp

  • Gongura leaves 5 cups

  • Green chilies 7-8

  • Curry leaves 2-3

  • Oil ¼ cup

  • Asafetida a pinch

  • Onion 2 (chopped)

  • Ginger garlic paste 1 tsp

  • Chili powder ½ tsp

  • Coriander powder 2 tbsp

  • Cumin powder 1 tsp

  • Turmeric powder 1 tsp

  • Salt 1 tsp or to taste

  • Water ½ cup

  • Method:

  • Heat 1 tbsp oil in a pan add green chili and gongura leaves stir 8 minutes until color changed and cooked well.

  • Let cool cooked leaves and make fine paste into grinder. You can add a little water if needed.

  • Now in the same pan heat 1 tbsp of oil add curry leaves, mustard seeds and asafetida, splutter them.

  • Add onion and sauté add ginger garlic paste sauté till smell removes.

  • Now put turmeric powder, coriander powder and cumin powder mix and cook for a while.

  • Wash cleaned prawns add in pan allow to cook stirringly till prawns tenders.

  • Add gongura paste and sauté for a while just to mix well.

  • If you want little thick gravy add water and red chili cover lid and simmer for 5-10 minutes.

  • Dish out and serve with plain boiled rice.

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