Gongura Stew- With or Without Fish

Here’s a little recipe in memory of the excitement I felt in rediscovering an old favourite- Gongura! For those of you who are not familiar with the vegetable- it has tart green leaves. Often used to make pickles or added to dals to make a sour and spicy combination which is much loved in AP and other different states in South India. I am trying to make a Gongura Stew here. Some version of the recipe was shared by a fellow foodie who I met at an event. My version is a little different from hers but was tasty, nevertheless.

Gongura first in first out method

Some mistakes made and learnings while cooking this stew. I tried a kitchen experiment of adding some useless raw yellow dates which were quite unpalatable on their own. Bought on a whim to try something new- recommended by the lady who ran the shop. Skip them and use a bit of brown sugar if you prefer a sweet and sour combination. Skip the sugar if you prefer your stew sour and savoury. I also tried the stew in both veg and non-veg versions. One with ash gourd (wintermelon) and pumpkins. The other one was with surmai fish steaks.

Why these ingredients? Ashgourd has cooling properties which are good for the gut. And surmai because they are found in local markets. Any other vegetables and fish may work as well. Do check out the previous recipe of fish curry from Coorg which I had made and shared earlier thanks to my friend and neighbour upstairs. It’s really a maze out there of different ingredients and recipes. Fun but perhaps intimidating for some. I narrate it for the benefit of others.

I have had the privilege of being introduced to Gongura through some of my ex-colleagues who loved Andhra thalis. Any of you tried the one in Nagarjuna? Not to be confused with the actor- I refer to the restaurant chain. 🙂 It’s a privilege because the experiences that you have had in your life expand and enhance your learnings. I took that memory and tried a new different version more suited perhaps to our current day and times.

Gongura needs some updates and upgrades

Remembering the Andhra thalis and Gongura pickles- delighted in them but initially found them uber spicy. As I age, the spice levels are not perhaps something I can take as well. But my love for those flavors remains. Here’s a humble attempt to use this vegetable in a different way and form which may be interesting for those who wish to expand and include green vegetables in their culinary repertoire.

I am not a big fan of too much oil and spice in cooking. But that’s just me. For those who prefer spicier versions- perhaps a bit of extra chili from Guntur may help. Spice levels tolerated are relative to every kitchen and home. Perhaps it is best to leave the room for a little adjustment to each person’s palate.

Gongura needing some creative touch ups

How did this Gongura recipe evolve to be so mixed up. For those of you looking at this weird combination- it’s a fair question. I had some baris in my pantry which needed to be used up before expiry date. Unfortunately, I do not use so much of baris in everyday cooking. But I had got them from my last visit to Kolkata. It was in wishful thinking of eating a lot of home cooked food everyday just like at home. But actually, it’s difficult to consume so much with my limited appetite and limited people around who are open to trying and tasting new flavors. And one must also eat outside I think for meetups and regular social interactions.

Why baris?

Here’s a quick note on the benefit of baris or badis– it adds a tasty crunch. Many flavors and textures are from your childhood memories. It’s made from different kinds of lentils mixed with spices and dried in the sun. For explorers, it is interesting to try them for the first time. For those who are comfort seekers, it is fulfilling to revisit from time to time. But one does need the safety and comfort of something called home, hearth and kitchen. Alas, it is true at least for those who wish to try to cook at times. This recipe is also a dedication to all those who sacrificed so that we could cook and eat. For those interested, badis maybe available to purchase online here.

I’m often told there’s always a warmth of home in your own heart when you seek it. And there is always a fire in the belly for new adventures when you are sick of it! I don’t know which advice to follow. Since I am left with no anchor in these deeper seas.

I’m trying not to react to some disturbing news from Kolkata. I do NOT wish to remember this episode of brutality. And there are many who will find ways to amplify and remember it. I stick to what I think is perhaps my forte by digging out some old notes.

For today (15th Aug 2024) I sign off with a little recipe for fish or veg stew lovers. I had it with Akki rotis something which I learnt to love from local Karnataka thalis. Rice based – hence suitable for those who wish to avoid gluten.

Have fun exploring and cooking. Keep on moving forward. 🙂

Footnote

Gongura, I’m not just me

I am a person of many bits and parts

Collected over many years and memories

The feelings of being fed, nourished and helped by others

Who in turn felt the universe’s kindness and wrath at times.

It’s difficult to narrate a story of a simple heart and mind

When there is no heart or mind.

I leave a trail of a few messages and stories

So that others can perhaps feel sometimes my glories, my worries.

They maybe in vain. They maybe lame.

Be as it may- it remains who I am today. Wild or Tame.

There are two different kinds of plants in my balcony

One bought and the other gifted. I cannot put the same measures

On those who remained and others who shifted.

But if you can find some comfort at times in reading this story

Remember I met someone over tequila, chili and limes.

Perhaps those yellow dates were just a little bittersweet and not that great.

Dancing and singing are all good for some. For others, we really need to sit down and wait

Because everything happens way too late

I’m a little tired from all the ways we need to explain and state

The obvious of fair, unfair and people who just do not dare or care.

– Penned in memory of Veg and Non-Veg versions
(Discords, Opinions and the Blank space in the Middle Path)

Gongura Stew- With or Without Fish

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Serves: 4-6 Prep Time: 30 Min Cooking Time: 30 Min

Ingredients

• 1 bunch of Gongura leaves- cleaned and chopped finely (approx 250g)
• 150g of Dal soaked (I used Arhar Dal- Chana Dal may also be used)
• 2 Onions chopped
• Salt and turmeric
• Half Ashgourd chopped
• 200 g pumpkin chopped
• 1 tomato chopped
• 1 tsp Ghee
• 1 green chilli
• For tempering:
• Curry leaves
• 2 Red Chillies
• Methi seeds
• Baris
• Oil for frying
• For Non-Veg Version (with Fish)
• 500g Surmai Fish pieces
• marinated with 1/2 tsp salt, 1/2 tsp turmeric powder and 1/2 tsp red chilli powder
• 1 tbsp ginger
• 1 tbsp garlic paste

Instructions

Veg Version

1. Wash the gongura leaves well and chop finely
2. Fry Chopped onions in a bit of ghee. Add the Gongura leaves. It turns a bit gummy
3. Add the arhar/chana dal to it and mix well. Add some salt and turmeric powder
4. Add the Ashgourd and Pumpkins to it and mix well. Add chopped tomato and green chilli. 
5. Add 1 cup of water to it and mix well
6. For faster cooking use a pressure cooker and cook the ingredients on high flame till the whistle comes. Then lower the flame and cook for another 15 minutes
7. Wait till it cools off before opening the lid
8. For tempering- add some ghee in a small pan and splutter curry leaves, mustard  seeds, 2 red chillies and methi (fenugreek) seeds.  Add the tempered spices on the stew
9. Fry the baris in some oil. This needs some time. So can be done on the side while the stew is cooking. Add this crushed on top of the stew and mix well.
10. Serve hot with Rice or Rotis

Non-Veg Version

1. Follow same steps as above from 1-7. Just Add 1 tbsp of ginger and garlic paste after adding the onions and fry well before adding the Gongura leaves.
2. Fry marinated fish pieces in oil and add to the stew
3. Add the tempered spices on top after boiling the stew for 2mins. Add the crushed baris and mix well. 
4. I prefer the fish stew with rice. But some may like it with Akki rotis

Gongura Stew- With or Without Fish was last modified: August 16th, 2024 by Melting Lemon Drop

Notes

Thickness of the stew can be adjusted by adding more or less water. Check for seasoning before serving.

Here’s my taste test of the Gongura Fish Stew for those who wish to explore more.