Gongura

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Gongura leaves on the right


Gongura (Telugu: గోంగూర) is a plant, (Hibiscus sabdariffa), grown in India for its sour edible leaves.

In Marathi, it is called Ambaadi (अंबाडी). It is known as Pitwaa in Hindi, Taka bhendi or Khata Palanga in Oriya, Kotrum in Jharkhand Mestapat in Bengali, Amaari in Chhattisgarhi, Pandi/Pundi in Kannada, Anthur in Mizo, Sougri in Manipuri, Aamelli in Chakma, Sorrel Leaves in English, and Chin Baung in Chinese. It is a summer crop, and the hotter the place, the more sour the leaf gets.

Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is popular in the state of Andhra Pradesh, Manipur, Tripura and also Mizoram.A baby gongura leaf is a full leaf. As the leaf grows older, the leaf splits into four or more parts. In Marathi, it is called Ambaadi (अंबाडी). It is known as Pitwaa in Hindi, Taka bhendi or Khata Palanga in Oriya, Kotrum in Jharkhand Mestapat in Bengali, Amaari in Chhattisgarhi, Pandi/Pundi in Kannada, Anthur in Mizo, Sougri in Manipuri, Aamelli in Chakma, Sorrel Leaves in English, and Chin Baung in Chinese. It is a summer crop, and the hotter the place, the more sour the leaf gets.

Culinary use

Gongura pacchadi is quintessentially Telugu cuisine along with pacchadi (chutney or relish). While it has many culinary uses, the most popular is the pickled version. Although Gongura is widely consumed all over Andhra Pradesh, Guntur Gongura is more popular in hotels, restaurants, eateries and food joints. It is a very popular green vegetable in Chakma community and it is known as "Aamelli". Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition.


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