A vegetarian bean dish made with sorrel spinach is perfect as a flavorful side dish or served as a main meal with rice or roti.
By Pavani Hideout
Gongura Bobbarla Kura or Sorrel Spinach and Black eyed Peas curry is an Indian favorite.
I saw this recipe with gongura and black eyed peas on a Telugu cooking show and it looked very different from what we usually make with sorrel spinach. Garden fresh greens cook up in no time to create a side dish or meal. This healthy and delicious curry goes well with both rice and roti for a main dish.
- Gongura - 2 cups, chopped
- Black eyed peas (bobbarlu) - ½cup
- Onion - 1 small, finely chopped
- Tomato - 1 small, finely chopped
- Ginger+garlic paste - ½tsp
- Green Chilies - 2, slit
- Turmeric powder - ¼tsp
- Red Chili powder - ½tsp
- Ground Coriander - ½tsp
- Mustard seeds - 1tsp
- Cumin seeds - 1tsp
- Chana dal - ½tsp
- Urad dal - ½tsp
- Dry red chili - 1
- Curry leaves - few
- Salt - to taste
- Soak black eyed peas for 2~3 hours, then pressure cook them until soft and tender. Drain and set aside.
- Heat oil in a pan, add dry red chili, chana dal, urad dal, mustard and cumin seeds. Once the seeds start to splutter, add the curry leaves and green chilies. Cook for 30 seconds.
- Next add onions and ginger+garlic paste, cook for 2~3 minutes or the onions are crisp tender. Don't overcook the onions, curry tastes great if they are left a little crunchy.
- Add the chopped gongura and turmeric. Cover and cook till the leaves wilt and are cooked through.
- Next add the tomato, red chili powder, coriander powder and salt. Cover and cook till the tomato gets mushy, about 2~3 minutes.
- Finally add the cooked black eyed peas and little water, mix well, cover and cook for 4~5minutes for the flavors to mingle. Serve with rice or roti.