Do you know? Guntur produces the best and fresh quality of Gongura / Sorrel / Ambada. Farmers pick Gongura early in the mornings so that the moisture is retained for the longest possible time. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Mainly there are two types of Gongura or Sorrel Leaves. One is red stemmed sorrel leaves (Erra Gongura) and green stemmed sorrel leaves (Tella Gongura). Erra Gongura is bit more sour in taste than Tella Gongura. No Muslim wedding food menu in Guntur is complete with this ‘Ambada Gosht’ delicacy.
The pungent smell of the leaves and luscious green color makes the recipe pleasing to eyes, nose and taste buds. We make it more often at home and when we are having guest this recipe is a must in the menu. Sour taste of sorrel leaves when combines with subtle taste of meat, gives us an aromatic and flavour ‘Ambada Gosht’. I served this with bagare chawal and shamiya.
- 1/2 kg Mutton with bones, washed and drained
- 2 cups fresh red Sorrel leaves, stemmed and washed
- 2 medium sized Onions, finely chopped
- 1/2 tbsp. Ginger-Garlic paste
- 3 Green chillis, slit and deseeded
- 1 big ripe Tomato, deseeded and finely chopped
- 1 tbsp Red chilli powder
- 1/2 tbsp Turmeric powder
- 3 tbsp. Oil for cooking
- Salt to taste
- In a pressure cooker add chopped onions, salt, ginger-garlic paste, red chilli powder, turmeric powder, oil, green chilles, mutton pieces, water and cook till mutton pieces are soft and tender.
- Once the steam settles add chopped tomatoes and sorrel leaves to the mutton pieces and combine well.
- Add 1/4 cup of water if required. Replace the lid and cook for a whistle, when the steam settles take out the lid and on low flame cook till leaves turn tender.
- Stir well to get combined and leaves get properly cooked. Leaves will turn mushy by now. If not then separate the mutton pieces from the leaves and using a wooden smasher (dal ghotni) smash the leaves until soft and then combine mutton pieces and cook for 5 minutes or until thick (all the water is absorbed).
- Serve hot with rice/bagare chawal/biryani.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.