- Cooked Rice – 1 cup
- Gongura leaves – 1 cup
- Onions – 1 medium
- Curry leaves – 5
- Mustard Seeds + Urad dal – 1/2 tsp
- Bengal Gram – 1/2 tsp
- Cashew Nuts – 5 Whole
- Turmeric powder a pinch
- Chili powder – 1/2 tsp
- Red Chillies – 4
- Salt to taste
- Oil – 2 tsp
- Lemon Juice – half tblHow to Prepare
Method to prepare:
Wash Sorrel Leaves/ gongura well.
Allow to drain well.
Chop onions and have other things ready.
If you have cooked Rice, this is the best way to make use of it, otherwise cook rice in the usual way. The rice should not be soggy but as separate grains. More like you do for Fried rice.
Heat a pan with oil.
Splutter mustard, urad dal and cashew nuts.
Add curry leaves and bengal gram. When they turn color a little,
Add the onions and Red Chilis and sauté till its well done.
Squeeze the gongura/sorrel leaves again for excess water and add to the pan. Fry till the leaves are well cooked. Then add the chili powder and salt. When everything is well mixed, add the cooked rice. Combine everything well together. And as a last step add the lemon juice and mix well. smc