Uma Devi Ramachandra
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200 g -
1/2 cup - tender ground nuts (peanuts)
1 medium size onion, chopped
cloves, crushed lightly
1 tsp -
Red Chilli powder
1/8 tsp -
4 green chillies, chopped
1/2 tsp - thick
1/2 tsp -
1/2 tsp -
a pinch -
1 tbsp - oil
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).
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