Bagara Kaddu aur Ambada

Ambada or Ambade ki bhaji is what Red Sorrel Leaves are called in Hindi. Gongura in Telugu. I forgot what Gongura was called in Hindi and so I started searching or googling it but I didn't find the hindi name and finally it just popped in my head AMBADA. I made Ambada with some lamb bones (less meat more bones) so it is not exactly Gongura Mutton.

Anyway, I made Bottle gourd peel chutney and I made a simple stirfry with the flesh of the bottle gourd which I grated. And served these two with white rice. Enjoy

Bagara Kaddu (Bottle gourd stir fry)

Bagara Kaddu

Ingredients:

1. 1 medium bottle gourd peeled , seeded and grated
2. 2 tablespoons oil
3. 1/2 teaspoon each of cumin, mustard, urad dal, chana dal (soaked in water for 5 minutes)
4. 3 dried red chillies broken
5. few curry leaves
6. Cilantro for garnishing
7. 1/2 teaspoon each of salt and turmeric

In a pan heat the oil and fry the cumin, mustard seeds, urad dal and chana dal for 3 minutes. Add broken red chillies and curry leaves and fry for a couple of minutes. Add the grated kaddu and cover and cookf ro 10 minutes. Stir occasionally. Add salt and turmeric, stir to combine and fry for 5 more minutes. Garnish with cilantro and enjoy

Ambada (Red Sorrel leaves gravy with mutton)

Ingredients:

1. 1 big bunch sorrel leaves separated
2. 1 small onion sliced
3. 1/2 ln mutton (pieces with less meat)
4. 1/2 teaspoon each of turmeric, ginger-garlic paste
5. 2 tablespoons oil
6. 1 teaspoon each of salt, chilly powder

Pressure cook the sorrel leaves with 1/2 teaspoon turmeric and 1/4 sup water. Let the steam escape, open the cooker and grind the leaves to a smooth paste.
In a pressure cooked, heat the oil and fry the onions till translucent. Add slit green chillies and ginger-garlic paste and fry for a couple of minutes. Add the rest of the ingredients except ground paste, cover and cook for 4 whistles. Once the steam escapes, add the ground paste to the meat, add a cup of water and bring to a boil. Simmer for 10 minutes. Serve