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Protein rich dish made with gongura (sorrel spinach) and black eyed peas. This healthy & delicious curry goes well with both rice and roti.


34 serving

Total time

30 minutes


  • 2 cups cup almond meal (Gongura (Sorrel Spinach), chopped)
  • cup almond meal ((bobbarlu))
  • 1 onion (Small , finely chopped)
  • 1 tomato (Small , finely chopped)
  • cup almond meal (paste)
  • 2 chilies (Green , slit)
  • cup almond meal (powder)
  • cup almond meal (Red)
  • cup almond meal (Ground)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • cup almond meal
  • cup almond meal
  • 1 red chili (Dry)
  • curry leaves (Few)
  • to taste Salt


  1. Soak black eyed peas for 2~3 hours, then pressure cook them until soft and tender. Drain and set aside.
  2. Heat oil in a pan, add dry red chili, chana dal, urad dal, mustard and cumin seeds. Once the seeds start to splutter, add the curry leaves and green chilies. Cook for 30 seconds.
  3. Next add onions and ginger+garlic paste, cook for 2~3 minutes or the onions are crisp tender. Don't overcook the onions, curry tastes great if they are left a little crunchy.
  4. Add the chopped gongura and turmeric. Cover and cook till the leaves wilt and are cooked through.
  5. Next add the tomato, red chili powder, coriander powder and salt. Cover and cook till the tomato gets mushy, about 2~3 minutes.
  6. Finally add the cooked black eyed peas and little water, mix well, cover and cook for 4~5minutes for the flavors to mingle. Serve with rice or roti.
  7. View the recipe instructions at Cook's Hideout

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