A real Prodigy of Andhra
Ingredients
| Gongura Leaves | 3 bunches |
| Green chilly coarsely ground | 2 tbsp |
| Garlic fine Chopped | 2 tbsp |
| Fenugreek seeds | 1 tsp |
| Cumin Seeds | 1tsp |
| Pepper corn | 1 tsp |
| Coriander seeds | 1 tsp |
| Guntur Red chilly | 9 nos |
| Sesame oil | 5 tbsp |
| Mustard seeds | 1 tsp |
| Salt | 1 tsp |
Method
Keep all required ingredients ready. Wash , clean and pat dry Gongura leaves and keep separate.
Dry roast Fenugreek seeds, cumin seeds, peppercorn, coriander seeds and Guntur red chilly and grind them coarsely in a blender jar. Store in air tight container, so that the aroma doesn’t escape.
To prepare the Gongura chutney or Pickle , Keep a Kadai with 3 tbsp. of sesame oil, on a low flame add Mustard seeds and allow to splutter, add Garlic and red chilly, sauté well .
After 3 minutes add Gongura leaves the water being squeezed off, and continue sautéing . this moment when you sauté the leaves you`ll start getting the flavour of the dish .
Continue sautéing and after the leaves are totally mashed up, you can add three tsp. of the ground spice powder. Mix well on low fire.
Add two tsp. of oil again and continue mixing.. when the oil precipitates to the side and top remove from fire and transfer to a bowl. Your Gongura Pickle is ready.
You can store in refrigerator for minimum 4 months or otherwise the shelf life will be for one month. No wonder they call it as a` DIE HARD` conservative cuisine. Enjoy this with Rice, Dosas or Idly or for that matter as an accompaniment for all wheat dishes too.
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
