Italian green bean tomato and Sorrel with Shrimp

Sorrel or Gongura or Ambada is very expensive here in the US. Because they sell it by the pound and all you use are the leaves. And there is a recipe using the stems of these Sorrel plant, and I will make it and blog it sometime soon
              Anyway, today I am making the Gongura Royyala Pulusu (Sorrel leaves with shrimp) and I made a curry with Italian green beans or Italian broad beans and tomato. A real simple and real yummy dish. You can serve it with any Roti or Indian Bread

Italian Green bean curry (Simple Italian green beans and Tomato Curry)

Italian Green Beans with Tomato Curry

Ingredients:

1. 1 package frozen Italian Green or Broad beans (12 oz) thawed
2. 2 medium tomatoes quartered and sliced
3. 1 medium small onion sliced thin
4. 1 green chilly chopped
5. 1 tablespoon oil
6. 1/2-3/4 cup chicken stock (optional)
7. 1/2 teaspoon salt (or to taste)
8. 1/2 teaspoon chilly powder
9. 1/4 teaspoon turmeric

In a pan heat the oil and fry the onions till they start getting light brown. Add green chillies and tomatoes, cover and cook till they become tender. Add broad beans and cover and cook for 5 minutes. Add the rest of the ingredients, cover and cook for 15 minutesx or till desired tenderness. Simmer for a few more minutes without cover if there is excess water. garnish with cilantro and serve with white rice or roti

Gongura Royyala Pulusu (Sour Sorrel leaves Gravy with Shrimp)

Gongura Royyala Pulusu

Ingredients:

1. 1/4 lb small shrimp peeled and deveined
2. 2-3 packed cups of sorrel leaves
3. 1 tablespoon oil
4. 1/4 cup chopped onions
5. 1/4 teaspoon ginger-garlic paste
6. 1 big garlic pod chopped
7. 1 green chilly chopped
8. 1/4 teaspoon each of cumin, mustard seeds, urad dal
9. 1/2 teaspoon each of chilly powder, coriander powder, turmeric divided
10. Salt to taste
11. 2 dried red chillies broken
12. Few curry leaves

Pressure cook the Gongura or Ambada or Sorrel leaves with 1/2 cup of water and 1/2 turmeric and cook for 3-4 whistles. Let it cool and grind to a paste.
In a pan heat the oil and fry the cumin, mustard seeds and urad dal till cumin starts to splutter. Add onions and fry for few minutes. Add  garlic, green chillies and ginger-garlic paste and fry for a minute. Add shrimp and if you can get the shrimp heads (clean and add them now to the pot) and fry till they become pink. Add the spices and stir. Add the ground sorrel and 2 cups of water and bring to a boil. Boil gently for 15 minutes or until raw smell dissapears. Garnish with cilantro if desired, give a taste test and add more salt if need be and serve with rice