Ambadi/ Gongura: The sour leafy greens

Ambadi or Gongura called as an Indian Sorrel and red sorrel is a sour leafy green.

About Ambadi/ Gongura:

Scientific name: Hibiscus Sabdariffa.

Other names: Ambadi ( Marathi) , Ambada, Pitwaa ( Hindi), kenaf (English), Poi saag, Gongura (Bengali), Pulichchaikerai (Tamil), chin baung ( Chinese) Rosella or Roselle.

Availability: It is cultivated in warm countries like India, Indonesia, Philippines, Malaysia, Tropical Africa, Florida, etc, and is mainly available in summers and early monsoons.

Appearance: Ambadi or Gongura leaves are small to medium in size and have 3-5 lobes. They appear somewhat like a mini version of autumn leaves.

Taste: The smaller leaves are mild and tangy. The larger ones are more robust.

There are 2 types of Gongura- those with green stem and those with a red stem. The one with the red stem is sourer and tarter.

Cleaning: Separate out the stem from the leaves. Remove spoilt leaves if any. For using it in any dish wash it prior.

For storage: Pat dry it with a cloth and keep in the fridge stays for 5-7 days easily.

Culinary use: They can easily be steamed, pickled, blanched, cooked, ground to paste. They are widely used in both vegetarian and non-vegetarian dishes.

Some culinary uses are given below-

Chutney
Pickles
Soups
Gongura Tea
Gongura Pappu
Meat dishes

Nutrition Facts: It a low-calorie and high fiber. It is rich in Vitamin A, B1, B2, B6, and C and a good source of folate, iron, zinc, calcium, potassium, magnesium, fiber, and antioxidants too.

Health Benefits: