Thanks to the frequent rains this summer, my gongura plants are thriving. In fact, there is a surplus of fresh gongura leaves and that allows me experiment some new recipes. You know the peanut chutney in which we add tamarind or lemon juice to perk up the pachadi? I thought why not replace them with fresh gongura leaves. Gongura’s tangy taste should be a perfect compliment to nutty peanuts. It has turned out a good recipe with gongura.
Gongura Peanut Pachadi
1 tablespoon, peanut oil
2 garlic cloves, skin peeled and chopped coarsely
1 red onion or shallots – coarsely chopped, about a cup
6 to 8, fresh or dried chillies, Indian variety
Fresh gongura leaves – about 6 cups, tightly packed
Roasted, shelled, skinned, unsalted peanuts – 3/4 cup
1/2 teaspoon, salt (or to taste)
1. Heat the oil in a wok or skillet. When oil is hot, add garlic, onion and chillies. Saute to soft brown. Remove them into a cup.
2. In the same skillet, stir in the gongura leaves. It will seem an enormous quantity but the leaves reduce rapidly to less than half the volume. Cover the pan and cook over medium heat for about five minutes. If the gongura is very fresh, the mixture will be juicy. Remove the cover and continue to cook until the water has evaporated, for another two to three minutes. Remove from heat and leave to cool.
3. In a blender or mortar, take the peanuts. Add salt. Grind or pound into a fine powder. Add the cooked onion-gongura mixture to peanut powder. Stir in half cup of water. Blend the ingredients to smooth pachadi. Remove to a cup.
Gongura-peanut pachadi tastes good with breakfast items, rice or roti.
Gongura-Peanut Pachadi with Ponganalu ~ for Meal Today