Gongura
Gongura
Gongura (pronunciation: /ɡɒŋˈgʊərə/), also known as Roselle in English, is a plant, Hibiscus sabdariffa, grown for its edible leaves in India. The leaves are used in various regional cuisines in the country.
Etymology
The term "Gongura" comes from the Telugu language, spoken in the southern part of India. The plant is so integral to the regional cuisine that it is often referred to as the "sour spinach" of Andhra Pradesh.
Description
Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. The leaves are sour and taste very acidic, but they are also very flavorful.
Culinary Uses
Gongura is a very rich source of iron, vitamins, folic acid and antioxidants essential for human nutrition. It is popular in the Indian state of Andhra Pradesh, combined with chili and garlic to be served as a side dish. It is also used to make pickles and dals.
Related Terms
- Hibiscus: A genus of flowering plants in the mallow family, Malvaceae. Gongura is a kind of hibiscus.
- Andhra Pradesh: A state in the south-eastern coastal region of India. Gongura is a staple in the cuisine of this region.
- Roselle: The English name for Gongura, also known as Hibiscus sabdariffa.
External links
- Medical encyclopedia article on Gongura
- Wikipedia's article - Gongura
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