For generations, Gongura has flavoured Andhra family meals, transforming simple rice and ghee into a feast. Scarlet-stemmed Roselle leaves are slow-cooked with chillies, garlic and spices, creating a chutney with the sharp bite of tradition. Naturally sour, gongura is gently cooked to soften its bitterness while letting its tang shine.
Puli's version is a modern take, with crispy gongura, garlic and cashews. Spoon it over scrambled eggs, a cheese toastie, or simple steamed rice.
