Gongura Sorakaya Pulusu

Gongura is a leafy vegetable widely used in South India. It has a sour taste.
It is difficult to find Gongura in the place I live. So I decided to grow them. Usually Gongura is made in to a pickle/pachadi. Since I did not have enough to make pachadi, I made the gongura pulusu. Doesn't it feel good to cook with home grown vegetables? and the best thing about gongura is it doesn't catch any bugs.
I tried my hands at growing different vegetables, but when they get bugs I loose my interest in gardening.

Ingrediesnts:

• Gongura Leaves(rinsed): 2 cups
• Bottle Gourd(Sorakaya)(Cubed): 1 cup
• Channa Dal: 2 tbsp
• Onions(Finely chopped): 1/2 cup
• Green chillies( Cut length wise): 4
• Oil: 2 tbsp
• Garlic cloves: 2

Seasoning:

• Urad Dal: 1/2 tsp
• Mustard Seeds: 1/2 tsp
• Curry leaves: 5
• Cumin Seeds: 1/2 tsp
• Turmeric Powder: 1/2 tsp
• Hing: a pinch

Procedure:

1. Soak the channa dal in water for 4-5 hours.
2. Chop the sorrel/gongura leaves.
3. Add oil to a pan and add the seasoning ingredients in the order mentioned.
4. When the seeds start spluttering, add the onions and the garlic cloves.
5. When the onions start to turn brown, add the chopped bottle gourd, green chillies and the sorrel/gongura leaves.
6. Add the soaked channa dal.
7. Add little water and cover the pan with a lid and let it cook for few minutes.
8. Keep stirring in between.
9. Add more water if required.
10. When the sorrel leaves and the bottle gourd are completely cooked, add the salt and turn off the stove.
11. Serve with steamed rice and ghee.

Note: Adding bottle gourd is totally optional. This curry can be made just with the gongura leaves and channa dal.