Comfort Cuisine! --------------------------------- Enjoyed a meal with an Assamese style sour curry made with Gongura leaves and Mixed veggie Dal with a side of Snake Gourd fry and purple cabbage fritters! Oxomiya Tengamora Sakor Jhul – Assamese Sour curry made with Roselle leaves (Gongura) *********************************************************************************** This is another sour curry delicacy of Assam which is usually prepared with fish. I made this without fish. This is a very simple preparation and is one of my favorite dishes. I also like the traditional Andhra preparation of Gongura thokku. Ingredients: • 1 bunch of Roselle leaves (Gongura) about 10-12 stems – finely chopped • 1 teaspoon of panchfuron (5 spices) • A pinch of salt • A pinch of turmeric • 1 tablespoon of rice powder • 1 tablespoon of oil • 1 green chilli slit lengthwise Method: Heat oil in a pan, throw in the panchfuron and when the seeds crackle, add the chopped Gongura leaves. Fry in low flame till they are cooked. Add salt, turmeric and green chilli and fry for 2-3 minutes. Mix the rice powder with 1/4th cup of cold water in a bowl and stir so that it dissolves well. Add this to the Gongura fry and mix well (the rice flour is added to get the gravy consistency). Add more water if required. Allow it to come to a good boil. Cook till you get your desired consistency with the gravy. --------------------------------------------------------------------------------------------- The mixed veggie dal was prepared by using equal proportions of yellow mung and red lentil dal. Added carrot, radish, turnip, onions and tomatoes. The Snake Gourd fry was made by frying chopped pieces of snake gourd in oil seasoned with panchfuron The cabbage fritter was made by deep frying finely chopped purple cabbage with besan seasoned with cumin powder.
Posted on: Sun, 06 Apr 2014 06:04:11 +0000
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