Gongur Leaves
Gongura is a leafy plant that has many culinary uses. It comes in two varieties, green leaves and red stems. In Indian cuisine, well-known recipes are Gongura Pappu, Gongura chutney, Pulla Gongura, Pulihora Gongura.
Gongura is an excellent source of folic acid, riboflavin, iron, zinc, antioxidants and vitamins A, B6 and C.
Roselle leaves can be pickled, steamed, blanched or ground into a paste (and combined with garlic, chili and salt to make chutney). The sour leaves enhance the rich flavor of legumes and fatty meats, making them a perfect complement to lentil or lamb dishes. The leaves can be cooked with shrimp, clams and fish, and can also be used raw in salads.
Gongura leaves are typically prepared with the flavor profiles of tamarind, red and green chilies, turmeric, cumin, onion, garlic, sesame and curry.
To keep them fresh for longer, wrap the leaves in a damp paper towel and store them in a plastic bag in the refrigerator.
Other names: gongura, Puntikura, roselle, Hibiscus sabdariffa, Ambada, Pitwaa, Pulicha Keerai
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