Cook's Hideout: Gongura Bobbarla Kura (Sorrel Spinach and Black eyed Peas curry)

August 14, 2015

Gongura Bobbarla Kura (Sorrel Spinach and Black eyed Peas curry)

Last weekend we visited my cousin's place and she has a lovely backyard garden filled with Indian greens and veggies. My mom and I were got very excited and brought home bags full of gongura (sorrel spinach), bachalakura (malabar spinach/ pohi) and some tomatoes.
Sorrel Spinach and Black eyed Peas curry
Indian stores here sell gongura & bachalakura for lot of money. I'm never even tempted to buy these sorry looking greens -- they are almost wilted with absolutely no life left. This explains our excitement when we saw fresh, vibrant greens :-)
Sorrel Spinach and Black eyed Peas curry
I saw this recipe with gongura and black eyed peas on a Telugu cooking show and it looked very different from what we usually make with it. Garden fresh greens cook up in no time. This healthy  & delicious curry goes well with both rice and roti.

Ingredients: Serves 2~3
Gongura - 2cups, chopped
Black eyed peas (bobbarlu) - ½cup 
Onion - 1 small, finely chopped
Tomato - 1 small, finely chopped
Ginger+garlic paste - ½tsp
Green Chilies - 2, slit
Turmeric powder - ¼tsp
Red Chili powder - ½tsp
Ground Coriander - ½tsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Chana dal - ½tsp
Urad dal - ½tsp
Dry red chili - 1
Curry leaves - few
Salt - to taste

  • Soak black eyed peas for 2~3 hours, then pressure cook them until soft and tender. Drain and set aside.
  • Heat oil in a pan, add dry red chili, chana dal, urad dal, mustard and cumin seeds. Once the seeds start to splutter, add the curry leaves and green chilies. Cook for 30 seconds.
  • Next add onions and ginger+garlic paste, cook for 2~3 minutes or the onions are crisp tender. Don't overcook the onions, curry tastes great if they are left a little crunchy.
  • Add the chopped gongura and turmeric. Cover and cook till the leaves wilt and are cooked through.
  • Next add the tomato, red chili powder, coriander powder and salt. Cover and cook till the tomato gets mushy, about 2~3 minutes.
  • Finally add the cooked black eyed peas and little water, mix well, cover and cook for 4~5minutes for the flavors to mingle. Serve with rice or roti.
Sorrel Spinach and Black eyed Peas curry

Linking this to Valli's 'Cooking from Cookbook ChallengeAugust -- Week 3'.



  1. Very mouth watering recipe Pavani even I saw this recipe will give a try soon..

  2. Never tasted bobbarla kura wiht gongura. Curry looks inviting. Nice recipe.

  3. I love black eyed peas - this looks fabulous!!!

  4. I am bookmarking this recipe will try it soon, since this leafy veggie is wildly grown in the hills where I go for my walk daily.

  5. This looks very delecious :) Should try out this new combination of spincah and peas

  6. Looks awesome pavani..I have not tried alasandalu with gangura..sounds interesting mix..

  7. I have never bought these leaves .Would try it sometime.Nice curry.


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