ROYYALU GONGURA(SHRIMPS IN SORREL LEAVES)

INGREDIENTS::
Gongura(sorrel leaves)                  4 cups(loosely packed)
Shrimps(raw)                                500 gms
Onion                                           1 medium
Tomatoes                                     2(finely chopped)

Green chilies                                 5-6
Curry leaves                                 1 sprig
Red chilly powder                         1 tsp
Turmeric powder                          1/4 tsp
Salt                                              as needed
Oil                                                2 tsp
Water                                           1 cup

PROCEDURE::
1) Devein  the shrimps. Add turmeric powder to the shrimps and clean them properly.
Now add the water to them and wash them properly.

2)Place the shrimps in a pan and then place them on the stove. All the water from the shrimps should come out of it.(approx 5 mins) Now turn off the heat and then throw the water from them. Keep aside.

3) Now separate the sorrel leaves from the stems. Wash them thoroughly. 

STEP 1::

Place them in a pan , let them the moisture leave the leaves. By doing this we can preserve the sorrel leaves for long time. 

Store them in a airtight and sterilized container. And use them when needed.

STEP 2::

If the sorrel leaves are available round the year (i don't get them in my place) we can use the fresh leaves.

Boil some water and then add the sorrel leaves/gongura , green chilies to it. Let the leaves get cooked until it becomes tender for 10 minutes. Then strain the water and cool down the leaves. (store the strained water we can use it will cooking)

3) Grind the leaves and green chilies together in to fine paste. Keep aside.

4)Heat oil in a pan, then add the onions once they turn transparent then add the green chilies.

Now add the tomatoes and salt to it. Cover the pan and cook till the tomatoes turn mushy.(approx 5-8 mins)

5) Now add the shrimps to it and mix well with the gravy. Saute for 5 minutes.

Now add water ( 1 cup) and cook the shrimps until they get cooked.( 10 minutes) Make sure the shrimps are cooked before adding sorrel leaves/gongura . Because if we add the leaves the sourness in the leaves will not let the shrimps cook. Add the chilly powder.

6)Now add the sorrel leaves and green chilies paste to it.  Mix well with the gravy and check for the salt (if needed add little). Cook for 10 minutes stirring in between. 

   Turn off heat. 

Can we resist from eating this curry no way.. My mouth started watering.