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Gongura Royyalu

Reena Andavarapu
20 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Gongura Royyalu RECIPE

This is a traditional prawns recipe of Andhra pradesh. My mom used to cook this and now me following the same. Inherited, I should say but of course she cooked it the best. This recipe is dedicated to my sweet mama.

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Andhra Pradesh
  • Simmering
  • Frying
  • Main Dish

Ingredients Serving: 4

  1. Prawns - 500 gms(small river prawns)
  2. Gongura leaves (1 1/2 cup paste)
  3. Onions-2
  4. Red chillies - 12
  5. Green chillies-2 to 3
  6. Garlic-1 pod
  7. Mustard seeds-1tsp
  8. cumin seeds-1tsp
  9. Turmeric - 1/2tsp
  10. Salt to taste


  1. Pluck the leaves from the stem neatly and soak in salt water for a while. Rinse and wash clean twice or thrice. Now blanch and strain the leaves
  2. When cool, grind to a fine smooth paste. Remove the ground paste to a bowl.
  3. Now grind the two onions, cumin seeds and ten red chillies to a fine paste adding some water. Remove and keep aside.
  4. Take a deep kadhai. Add four spoons of oil then add the mustard seeds. As it splutters add the broken green and red chillies along with garlic flakes.
  5. Now add the red paste made off onion, red chillies and jeera. Stir fry on high flame for a while then add the prawns.
  6. Add salt. Stir fry on medium flame till prawns is almost cooked. Keep stirring in between and now add the gongura paste.
  7. Mix well, cover and cook for few minutes till the flavours are fused together well.
  8. If you want, you can add some water at this stage for a thin gravy or do not add any water for a thick gravy.
  9. Serve hot with steamed rice.

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Akarshita prasad
Akarshita prasad   Jul-29-2016

I would like to try! is there any other name of gongura leaves? and maybe we can replace it with another leaf and put less of it?

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