Here’s a delicious and authentic Andhra-style Gongura Prawns Gravy recipe — bold, tangy, spicy, and perfect with hot rice or chapati! 🍤🌿🔥
📝 Ingredients
For Prawns:
- Prawns – 500g (cleaned & deveined)
- Turmeric powder – ½ tsp
- Salt – to taste
- Red chili powder – ½ tsp
For Gongura paste:
- Gongura leaves (sorrel leaves) – 2 cups (tightly packed)
- Green chilies – 4–5
- Oil – 1 tsp
For Curry Base:
- Oil – 2 tbsp (preferably gingelly oil)
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Dry red chilies – 2
- Curry leaves – 1 sprig
- Onions – 2 medium (finely chopped)
- Ginger-garlic paste – 1 tbsp
- Tomatoes – 1 medium (optional, for extra gravy)
- Red chili powder – 1 tsp (adjust to taste)
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Salt – to taste
- Water – as needed
👩🍳 Preparation Steps
Step 1: Cook the Gongura
- Wash gongura leaves thoroughly. Heat 1 tsp oil, add gongura and green chilies.
- Sauté till the leaves wilt and lose raw smell (3–5 min).
- Cool and grind into a coarse paste without adding water.
Step 2: Marinate Prawns
- Mix prawns with turmeric, salt, and a little chili powder. Set aside for 15 min.
Step 3: Make the Gravy
- Heat oil in a kadai. Add mustard seeds, cumin, red chilies, and curry leaves.
- Add onions; sauté until golden brown.
- Stir in ginger-garlic paste. Fry till raw smell goes.
- (Optional) Add chopped tomato; cook till mushy.
- Add chili powder, coriander powder, salt, and a splash of water to prevent burning.
- Add the marinated prawns and cook for 5–7 minutes on medium heat until they change color.
Step 4: Add Gongura Paste
- Stir in the gongura paste and a little water if needed. Simmer for 5–7 minutes till oil separates and gravy thickens.
- Finish with a sprinkle of garam masala.
🍽️ Serving Suggestion
- Serve hot with steamed rice, ghee, and onion slices or papad on the side.
- Also pairs well with ragi mudda, millet roti, or plain dosa for a South Indian twist.
