Wash and clean the gongura leaves. Boil them till soft and grind it in a mixie.
Heat oil in a heavy bottomed vessel.
Fry the onions till golden colour.
Add ginger garlic paste and fry till aroma comes.
Add the chicken and fry for a while about 5 min.
Add all the dry powders and fry for a min.
Add gongura paste, mix well. Cook for some more time
Add garam masala and mix it.
Cook till done.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.