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Sorrel Leaves Stir Fry

13 Jul

Noone Gongura.

Sorrel leaves are washed and pat dried before chopping them. Oil is tempered with spices and onion is fried till its golden brown. Then the chopped sorrel leaves are fried in it along with red chili powder till done. Noone gongura is generally served with steamed rice and dollop of ghee.
Makes: around 2 Servings of Sorrel Leaves Stir Fry.


Sorrel Leaves 2 1/2 Cups Packed
Onion 1
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste


Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Dried Red Chili 6
Oil 1 tbsp

Method of preparation:

Pluck the sorrel leaves from its stems.
Wash the sorrel leaves thoroughly and pat them dry.
Spread on a kitchen towel to let them dry for couple of minutes.
Once dried, sorrel leaves are finely chopped.
Peel and finely chop the onion.

Heat oil in a pan medium heat, add all talimpu ingriends in order.
When urad dal changes color, add chopped onion.
Fry till onion turns light golden color, stir in chopped sorrel leaves.
Fry the sorrel leaves for around 5 minutes or until they start to crisp up.
Stir in red chili powder, turmeric powder and salt.
Remove from heat and cover the pan.
This stir fry stays for couple of days fresh without refrigeration.
Serve sorrel leaves stir fry with steamed rice and dollop of ghee.
Notes: Make sure the sorrel leaves are cooked properly.

Suggestions: If sorrel leaves are not cooked well, put the pan back on heat and cook covered till done.
Variations: Check out the Sorrel Leaves tag for more recipes with sorrel leaves / gongura aaku.
Other Names: Sorrel Leaves Stir Fry, Noone Gongura, Nune Gongura.