Sorrel Bhaji

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 200 g - gongura leaves (sorrel)
  • 1/2 cup - tender ground nuts (peanuts)
  • 1 medium size onion, chopped
  • 10 curry patta leaves
  • 6 garlic cloves, crushed lightly
  • a pinch methi seeds
  • 2 red chillies
  • 1 tsp - red chilli powder
  • 1/8 tsp - haldi
  • 4 green chillies, chopped
  • 1/2 tsp - thick tamarind paste
  • 1/2 tsp - jeera
  • 1/2 tsp - mustard seeds
  • a pinch - hing
  • 1 tbsp - oil
  • salt

How to Make Sorrel Bhaji

  • Pick gongura leaves from stalks, wash and drain in a colander.
  • Cook the leaves with salt and haldi (with minimum amount of water) till soft.
  • Mash it with a potato masher or grind it in a mixie for few seconds and keep aside.
  • Boil ground nuts with a pinch of salt till tender, keep them aside.
  • Heat oil, add mustard seeds, methi seeds, hing, red chilli, jeera and curry patta leaves.
  • Fry for a min till the mustard seeds splutter.
  • Add chopped onion, green chilli pieces and garlic.
  • Fry till the onion turns soft.
  • Add sorrel paste, red chilli powder, tamarind paste and boiled ground nuts.
  • Mix thoroughly and let it simmer for 2-3 minutes with lid, till the oil separates.
  • Check salt and remove.
  • Serve this curry with hot plain rice/dosa/idli (and of course, with some ghee).