Gongura seeds are available from seeds of India.Another name for it is Jamican sorrel.Hindi name ambadi Bhaji. There are 2 varieties. Both of them are easy to grow. They grow four feet plus. You can also get thotakoora, the andhra variety of amarathus and the north Indian variety of of amaranthus from the same seeds of India. you can get most of the seeds or plants here including Nandi vardhanam, pari Jatham Kanakambaram all varieties of Jasmine including drumstick(munaga here) regards
It is a bit sour in taste.I have not compared to american sorrel. There are 2 asian varities.Light green and dark green.They grow quite tall at least 4to 5 feet.
I enjoyed eating a red-veined sorrel in salad. This variety was highly ornamental in the garden, and in the plate. I would only add a few leaves per salad, once every few days, because I was afraid of the potential toxicity of oxalic acid. I've also had one or two types of all-green (european?) sorrels that were a little bit more sour.
How is Gongura eaten in India? Ie., does cooking reduce acidity? I have never tried cooking any sorrel.
Perhaps I should have asked how does the acidity compare to that of spinach, raw & cooked? All raw sorrels that I have eaten were more sour than any spinach -- more like lemon fruit.
In India it is never consumed uncooked.Cooked with lentils (boiled), fried and added like mint leaves to bring some sourness.to other vegetables or meat.
Hi guys Please do not try eating Raw gongura..May be the tiny tiny young leaves are okay..But raw gongura is fed to baby calves to clear the intestinal contents.
