Name: Gongura Royyalu recipe by Reena Andavarapu at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Prawns - 500 gms(small river prawns); Gongura leaves (1 1/2 cup paste); Onions-2; Red chillies - 12; Green chillies-2 to 3; Garlic-1 pod; Mustard seeds-1tsp; cumin seeds-1tsp; Turmeric - 1/2tsp; Salt to taste

ABOUT Gongura Royyalu RECIPE

This is a traditional prawns recipe of Andhra pradesh. My mom used to cook this and now me following the same. Inherited, I should say but of course she cooked it the best. This recipe is dedicated to my sweet mama.

Ingredients Serving: 4

Prawns - 500 gms(small river prawns)
Gongura leaves (1 1/2 cup paste)
Onions-2
Red chillies - 12
Green chillies-2 to 3
Garlic-1 pod
Mustard seeds-1tsp
cumin seeds-1tsp
Turmeric - 1/2tsp
Salt to taste

Instructions

Pluck the leaves from the stem neatly and soak in salt water for a while. Rinse and wash clean twice or thrice. Now blanch and strain the leaves
When cool, grind to a fine smooth paste. Remove the ground paste to a bowl.
Now grind the two onions, cumin seeds and ten red chillies to a fine paste adding some water. Remove and keep aside.
Take a deep kadhai. Add four spoons of oil then add the mustard seeds. As it splutters add the broken green and red chillies along with garlic flakes.
Now add the red paste made off onion, red chillies and jeera. Stir fry on high flame for a while then add the prawns.
Add salt. Stir fry on medium flame till prawns is almost cooked. Keep stirring in between and now add the gongura paste.
Mix well, cover and cook for few minutes till the flavours are fused together well.
If you want, you can add some water at this stage for a thin gravy or do not add any water for a thick gravy.
Serve hot with steamed rice.

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