Pundi Palle is also known as Gongura .It is mostly popular in Andhra and North karnataka regions
The hybrid varieties have large leaves and are very sour in taste while the native variety has small leaves , is less sour with a tinge of bitterness.
You can find the recipe for making the Gongura Chutney on this page under the heading, CHUTNEY VARIETIES.
Gongura is rich in iron, vitamin B , vitamin C , flavanoids and anti oxidants.
The recipe that I am going to share is prepared in North Karnataka region.
It is used as an accompaniment for jowar roti. or it can also be savored as a one pot meal.
1/2 cup broken rice (whole rice can also be used)
1-2 cups gongura leaves
2 tbsp ground nut
1-2 green chillies
1/4 tsp haldi/turmeric powder
salt to taste
2 tbsp oil
1/2 tsp jeera
1/2 tsp rayee
1/4 tsp methi seeds
4-5 cloves garlic, crushed
1-2 green chilli, crushed
2 red chillies ,broken
- Mix together rice, chopped gongura leaves, slit green chilli ,groundnuts ,haldi and salt .
- Add 1 1/2 -2 cups water and pressure cook till rice becomes soft.
- Mix well with a ladle while hot so that the rice gets mashed .
- Heat oil in pan and add mustard, jeera, methi, red chilli and then crushed garlic and green chilli.
- Add the rice and gongura mix and mix well.
- Serve hot with jowar roti or relish just like a rice variety.
Whole rice can also be used instead of broken rice or you may dry grind the rice for a sec to get broken rice. DO NOT POWDER THE RICE.
Some varieties of gongura are very sour. In such a case boil the leaves separately and drain the water. Then mix with the boiled rice.
Crushed garlic can also be added while cooking the rice.