Gongura Chicken/ Ambada Chicken/Ambadi Chicken/ Sorrel Leaves Chicken/ Kenaf Leaves Chicken


When you hear the word "Gongura", its essentially a Telugu Cuisine. People love eating Gongura in many forms. Chutneys, dals, pickles and non-veg varieties. It is widely consumed all over the Andhra Pradesh and Telangana. Gongura is even more popular these days at the restaurants and the food joints. I personally love Gongura because of its sour taste. All my relatives from Rayalseema love Gongura. Although we cook Chicken curry and Biryani, this Gongura Chicken is a must during the Festive times in our families. One could replace the chicken with mutton and prawns. Vegetarians can skip the meat and have the Saag alone. Some people cook Gongura Chicken only with the Gongura Leaves. I made my Gongura Chicken by adding other leaves as well. Gongura comes in two varieties. Green stemmed and the red stemmed. Red stemmed Gongura is more sour than the green stemmed Gongura, Today, I have used the red ones. I have added the spices accordingly to the sourness of the Gongura leaves. You might need to adjust the seasonings accordingly.







To Make This Recipe, You'll Need : 


Chicken
300 Grams (Cut into small pieces)
Gongura leaves/Ambadi
250 Grams (3 large bunches from the greens  vendor)
Spinach/ Palak Leaves
150 Grams (3 bunches)
Fenugreek/Methi Leaves
30 Grams (1 small bunch)
Mint Leaves/Pudina Leaves
10 Grams (1 small bunch (or) Half of big bunch)
Cilantro/Coriander Leaves
1 Bunch
Green Brinjal
4 Nos
Onion
2 Nos
Ginger- Garlic Paste
2 Tablespoons
Green Chilli Paste
1 ½ Tablespoons
Red Chilli Powder
1 Tablespoon (I used Masala chilli powder)
Salt
To Taste (For the Leaves and the chicken)
Turmeric Powder
¼ th Teaspoon
Oil
2 Tablespoons















Method : 

Soak all the greens in the water for about 10 minutes. Clean the leaves by rubbing in your palms and put it in the colander. Do not drain the water like how we do it for the rice grains. For the greens, lift them from the water and place it in the Colander. This way, any heavy particles, that is any kind of mud which has settled in the bottom will not get into your greens again.


Now, to a pressure cooker add the chopped green brinjal, the greens, green chilli paste and the salt.
Pressure cook for 3 whistles. (I did'nt add water as the greens themselves release some!)


After cooking the greens, whip the greens (now also called as saag) with the dal masher, and transfer into an other container. To the same cooker, add the oil,followed by the chopped onions, ginger - garlic paste. Saute until the rawness disappears. Now, add the chicken, red chilli powder, turmeric, salt and the saag. (we are adding the saag again, so that the chicken gets the flavor from the Gongura Leaves) If you cook the chicken and the leaves directly, all the greens don't get cooked properly.
Now, cover the lid of the cooker and pressure cook for further 3 whistles again. After the pressure settles down, open the lid, check the taste, add or adjust the seasonings if needed.



Serve with the Spiced rice/ Color rice/ Bagara rice (or) Tomato bath. My family enjoys this with the biryani's also. Also, check my biryani recipes :

1. Chicken Biryani (Kacchi Biryani Style)
2. Mutton Biryani (Kacchi Biryani Style)
3. Vegetable Biryani


Enjoy !


                                                       



For easy remembering to make the Gongura Chicken : To the whole weight of the Gongura Leaves, Spinach should be half of the Gongura's weight, rest Fenugreek(methi) and Mint (pudina) should be lesser than Spinach because it will bring out the bitter taste. For coriander no restrictions. 

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