Heat a heavy bottomed vessel heat oil. Fry the onions till golden colour.

Add ginger garlic paste, fry till aroma comes. Add the chicken & fry for a while about 5 min.

Add all the dry powders fry for a min. Add gongura paste mix properly cook for some more time Add garam masala mix it.

Cook till done. RELATED RECIPES Dry chicken fry Simple pepper chicken Chettinad Chicken Curry Bachelor`s Chicken Chicken fried rice Ingredients: 1 kg - chicken 1 bunch - gongura leaves 2 - onions, medium size 3 tsp - red chilly powder 2 tsp - dhaniya powder 1 tsp - turmeric powder 1 tsp - garam masala 1/2 cup - coriander leaves 2 tsp - ginger garlic paste salt to taste 4 tsp - oil (less)

Heat a heavy bottomed vessel heat oil. Fry the onions till golden colour.

Add ginger garlic paste, fry till aroma comes. Add the chicken & fry for a while about 5 min.

Add all the dry powders fry for a min. Add gongura paste mix properly cook for some more time Add garam masala mix it.

Cook till done. RELATED RECIPES Chicken kandhari kofta Gongura thogayal Green masala chicken Hare pyaaz wala chicken Dry chicken fry Ingredients: 1 kg - chicken 1 bunch - gongura leaves 2 - onions, medium size 3 tsp - red chilly powder 2 tsp - dhaniya powder 1 tsp - turmeric powder 1 tsp - garam masala 1/2 cup - coriander leaves 2 tsp - ginger garlic paste salt to taste 4 tsp - oil (less)

Put all the masalas except garam masalas. Fry it with the eggs till the oil leaves the masala in slow heat otherwise it may burn.

Put 1 cup of hot water in it and let it boil for 5 mins. and put the garam masala in it.

Simmer it for sometime and serve with rice. RELATED RECIPES Sichuan style baby corn Pori urundai Maloor chicken Baby corn sabzi Paneer pakora Ingredients: Duck eggs are found mostly in eastern India and previously Bengalis use to have duck eggs which is really tasty and did from poultry eggs but its rich in fat .

6 Eggs, boiled Salt and turmeric powder for taste. 50ml of Mustard Oil.

Whole Garam Masala to be pounded (1 stick of Darchini, 2 cardamoms, 2 cloves) Grind together: 1 onion 4 cloves of garlic 1 piece of ginger 5-6 red hot chillies 1 tomato (or little water if tomato is not available) (less)

Chop onions into chunks and fry it too and keep a side. Grind every thing above with salt,jaggery to make the thogaiyal and need not add any water.

Lastly season with a teaspoon of oil with mustard,asafetida and well crushed garlic (garlic should turn golden brown) and mix well. Tangy,spicy thogaiyal is ready! This can be kept in fridge for two days.

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Tastes great with steamed rice! Recipe courtesy: Rak`s Kitchen RELATED RECIPES Gongura (sorrel) chutney Gongura Potato Gongura Chicken (Andhra Style) Gongura Chicken Curry Gongura Mamsam (Mutton with Sorrel) Ingredients: 3/4 cup - gongura leaves (after sauteeing) 4-5 - green chillies 4-5 - red chillies 1 tsp - coriander seeds 1 tsp - fenugreek seeds 1 tsp - mustard A pinch of asafoetida 1 big - onion 3 flakes garlic A little jaggery for taste Salt and oil, as needed (less)

Chop onions into chunks and fry it too and keep a side. Grind every thing above with salt,jaggery to make the thogaiyal and need not add any water.

Lastly season with a teaspoon of oil with mustard,asafetida and well crushed garlic (garlic should turn golden brown) and mix well. Tangy,spicy thogaiyal is ready! This can be kept in fridge for two days.

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Tastes great with steamed rice! Recipe courtesy: Rak`s Kitchen RELATED RECIPES Gongura (sorrel) chutney Gongura Potato Gongura Chicken (Andhra Style) Gongura Chicken Curry Gongura Mamsam (Mutton with Sorrel) Ingredients: 3/4 cup - gongura leaves (after sauteeing) 4-5 - green chillies 4-5 - red chillies 1 tsp - coriander seeds 1 tsp - fenugreek seeds 1 tsp - mustard A pinch of asafoetida 1 big - onion 3 flakes garlic A little jaggery for taste Salt and oil, as needed (less)