Gongura Egg Curry Ruchi Chudu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Saute until they splutter.
• STEP 2.Add chopped onions and green chilies. Cook until the onions turn golden brown.
• STEP 3.Add ginger-garlic paste and saute for a minute. Then add turmeric powder, red chili powder, and gongura leaves. Cook until the leaves wilt.
• STEP 4.Add boiled eggs and mix well. Cook for a few minutes until the eggs are coated with the gongura mixture.
• STEP 5.Finally, add salt and tamarind pulp. Mix well and cook for another 2-3 minutes.
• STEP 6.Gongura Egg Curry is ready to be served. Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have gongura leaves, you can substitute with spinach or amaranth leaves.
• To enhance the flavor, you can add a pinch of garam masala powder at the end.

Storage and Serving

• Gongura Egg Curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving. It tastes even better the next day as the flavors develop.
• Serve the curry with steamed rice or roti for a complete meal.