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

When you hear the word "Gongura", it's essentially a Telugu Cuisine. People love eating Gongura in many forms. Chutneys, dals, pickles, and non-veg varieties. It is widely consumed all over Andhra Pradesh and Telangana. Gongura is even more popular these days at restaurants and 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 sourer 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 : 

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 the big bunch)
Cilantro/Coriander Leaves
1 Bunch
Green Brinjal
4 Nos
2 Nos
Ginger- Garlic Paste
2 Tablespoons
Green Chilli Paste
1 ½ Tablespoon
Red Chilli Powder
1 Tablespoon (I used Masala chili powder)
To Taste (For the Leaves and the chicken)
Turmeric Powder
¼ th Teaspoon
2 Tablespoons

Method : 

Soak all the greens in the water for about 10 minutes. Clean the leaves by rubbing them in your palms and putting them 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 them in the Colander. This way, any heavy particles, that is any kind of mud that 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 chili paste, and the salt.
Pressure cook for 3 whistles. (I didn't add water as the greens themselves release some!)

After cooking the greens, whip the greens (now also called saag) with the dal masher, and transfer them into another 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 chili powder, turmeric, salt, and 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 biryanis also. Also, check my biryani recipes :

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



For you to remember, 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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