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About Recipe
?Gongura oragaya, Sorrel leaves , Sorrel leaves |
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Christie N Posted on Mon May 25 2009
Everything looks so delicious. I never heard of some of the ingredients though.
Reply 0 - RepliesGeronimo Jurg Posted on Mon May 25 2009
theres nothing wrong with eating with your hands :)
Reply 0 - Repliesmara235 Posted on Mon May 25 2009
He's so sweet - go ahead and eat with your hands! My family always said ''fingers before forks'' when we got together for holiday meals (that way we could grab bread, biscuits and extra pieces of meat and pie..not feeling rude ab
Reply 0 - Repliesbahamasi Posted on Tue May 26 2009
1) pluck gongura leaves.. wash them thoroughly in running water.. spread a cotton cloth on dining table and spread the leaves... leave it overnight... so that the water dries up.. 2) you dont chop gongura leaves.. you can leave it in the sun for a
Reply 0 - Repliesbahamasi Posted on Tue May 26 2009
to the hot oil first add urad dal then, mustard seeds , zeera, whole dhania, methi seeds, mirchi, hing.. once done... add onions and whole garlic....fry them... now add the paste of red chillies.. salt to taste, then lastly the gongura .... mix it w
Reply 0 - Repliesbahamasi Posted on Tue May 26 2009
I still remember the days when my granny used to feed us when we were little... we used to eat home butter along with gongura... and used to sing... chetha venna mudha chengalva poodanda... a small poem abt lord krishna..
Reply 0 - Repliesinlove0395 Posted on Tue May 26 2009
I see you use too much oil..... not too healthy....
Reply 0 - Repliesabcdknocked Posted on Tue May 26 2009
hmm!! will make it soon!! and sanjay ji.....no need to give shy for having food with hands!!! i personallly liked it very much!!! real juicy taste of food will come only when u'll have with hands!! and anyways u r doing great job!! keep it up!!
Reply 0 - RepliesSYLFan2008 Posted on Wed May 27 2009
Indian Pickling is done predominantly in oil. It's not like you eat a plateful of pickles in one sitting. It's usually eaten like an accompaniment (a spoon or two) to a meal.
Reply 0 - Repliesinlove0395 Posted on Wed May 27 2009
I see, thank you for informing me. I get scared when I see that much oil but I understand what you mean, thank you!
Reply 0 - Replies
Celia Coelho Devalia Posted on Sat Jul 07 2018
Chef, very tempting, but I have a question. I've always known that water near a pickle is taboo. The tamarind pulp was cooked in water. So can i presume it has to be refrigerated????
Reply 0 - Replies