Fresh gongura leaves simmer with spices to give this Andhra-style mutton preparation its signature sourness and rich flavour. (Image Credits: Instagram)
\n\nFood creator Madhu has put out a gongura mutton fry, a tangy, spice-forward dish built around gongura leaves, a souring ingredient that’s a staple of Andhra cooking. The dish sits firmly in the regional comfort-food category, the kind of recipe that’s instantly recognisable to anyone who grew up eating Andhra or Telangana food, even if it’s less familiar to a wider audience outside that region.
\n\nThe dish uses half a kilo of mutton alongside four gongura leaves, four tablespoons of oil, four green chillies and three onions. Ginger garlic paste makes up a tablespoon of the mix, with salt to taste, a quarter teaspoon of turmeric powder, a teaspoon of Kashmiri chilli powder for colour, a tablespoon of regular red chilli powder for heat, and a teaspoon of mutton masala rounding out the spice blend.
\n\nThe mutton is cooked down with the onions, green chillies and ginger garlic paste, building out the base of the curry before the spice powders go in. Once the meat has taken on the masala and cooked through, the gongura leaves are folded in…
Original source: https://www.timesnownews.com/lifestyle
