Gongura leaves- I first tasted #gongura in a pickle form, back in 2010-I was doing my MSc in Sheffield, UK. I had many friends from #hyderabad, India and they wouldn’t shut up about these leaves and gongura dal and gongura mutton, gongura this and gongura that! I just had to try it. To be honest, initially, I couldn’t understand the hype around it but gradually, I found the sour and tangy taste of these leaves comforting and pretty darn delicious. Hot white rice, ghee on top of it and a delicious gongura mutton curry. (Droooool) . . . Although these gongura leaves are available in other parts of India, its quintessentially an Andhra dish. The leaves here are quite tangy and sour, and that is because this area is really hot during the summer. ‘Gongura Pappu’ (lentils cooked with gongura leaves) and ‘Gongura mamsam’ (gongura cooked with mutton/meat) are my two favourite gongura dishes. Today, my mother in laws cook is going to make a typical gongura mutton curry. Have you tried gongura? #hyderabaddiaries . . . . #gonguraleaves #hyderabadfoodie #andhrapradesh #andhrafood #indianfoodie #indianfoodiesquad #foodshot #foodfeed #foodstyle #foodstyling #foodstory #ig_food #ig_myshot #indianfood #iphonephotos #iphonephotography #iphonephotographer #beautifulfood #beautifulcuisines #summertimes (at Hyderabad)
