Gongura leaves

Gongura leaves are used in south central Indian cuisine to impart a tart flavour. 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 a rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Gongura pacchadi is quintessentially Andhra cuisine along with pacchadi (chutney or relish). Andhra people, mainly from Andhra Pradesh, locally called it as Andhra Matha (mother Andhra) in Telugu due to significance in their day to day diet. While it has many culinary uses, the most popular is the pickled version.