Gongura leaves have dark green, finger-like leaves with a mildly astringent, bitter and refreshing acidic taste. Gongura is a leafy vegetable widely used in Andhra Pradesh. There are many culinary uses of this slightly sour plant. Gongura is an excellent source of folate and a very good source of vitamin B6. It is a rich source of iron, vitamin C, antioxidants, calcium, iron, zinc and vitamin A. You can make recipes with these leaves like toor ki dal, gongura pappu, gongura mamsam (mutton), gongura royyalu (shrimp), curry, etc.
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