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Fresh Gongura Leaves
Gongura Leaves, also known as Sorrel Leaves, Ambadi, or Pitwaa, are tangy, leafy greens popular in South Indian and Nepali cuisine. These dark green, slightly sour leaves are a rich source of iron and vitamins, and are best known for their bold, tart flavor.
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Description
Gongura Leaves, also known as Sorrel Leaves, Ambadi, or Pitwaa, are tangy, leafy greens popular in South Indian and Nepali cuisine. These dark green, slightly sour leaves are a rich source of iron and vitamins, and are best known for their bold, tart flavor. Gongura is widely used to prepare pickles, chutneys, and curries, especially in Andhra-style cooking, where it stars in the beloved Gongura Pachadi.
- Flavor Profile: Tart, slightly tangy, and earthy with a hint of bitterness.
- Common Uses: Chutneys (Gongura pachadi), curries (especially with dal or mutton), stir-fries, and pickles.
- Storage: Store in the refrigerator wrapped in a damp paper towel or in a perforated bag. Best used within 3–4 days.
Tip: Sauté Gongura leaves before adding to dishes to mellow their sourness. Try cooking them with garlic, green chilies, and a tempering of mustard seeds and curry leaves for a classic, flavorful chutney!
Additional information
| Weight | 0.5 LB, 1 LB |
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