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-
- 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.
- Prevents Urinary Tract Infections
- Improves skin and hair
- Acts as a diuretic
- Anti-hypersensitive, Anti-atherosclerotic
- High anti-oxidant
- Prevent Anaemia
- Anti Cancer
- Antibacterial, antifungal, anti-inflammatory