Andhra · Side
Gongura pachadi
Gongura chutney
- Energy
- 67 kcal
- Protein
- 1.95 g
- Fibre
- 3.94 g
- Time
- 20 min
Per serving, 80.2 g.1 Good for lunch or dinner.
One serving gives you
- 26%of the day’s vitamin A
- 20%of the day’s folate
- 16%of the day’s iron
- 24%of the day’s vitamin C
Nutrition facts
One serving, 80.2 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy67.1 kcal4%
Carbohydrates
- Carbohydrate5.25 g2%
- Fibre3.94 g16%
- Soluble fibre1.1 g
Fats
- Fat3.99 g8%
- Saturated fat limit0.72 g4% of limit
- Monounsaturated fat1.7 g
- Polyunsaturated fat1.24 g
- Omega-60.97 g12%
- Omega-30.26 g27%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein1.95 g4%
- Histidine44.1 mg7%
- Isoleucine64.9 mg5%
- Leucine123 mg5%
- Lysine97.5 mg9%
- Methionine + cystine44.5 mg7%
- Phenylalanine + tyrosine149 mg18%
- Threonine77.3 mg18%
- Tryptophan20.5 mg10%
- Valine82 mg11%
Vitamins
- Vitamin A222 µg26%
- Vitamin B10.09 mg6%
- Vitamin B20.06 mg3%
- Vitamin B30.53 mg5%
- Vitamin B50.51 mg10%
- Vitamin B60.22 mg12%
- BiotinNot in the source data
- Folate44.4 µg20%
- Vitamin B120 µg0%
- Vitamin C15.4 mg24%
- Vitamin D0 µg0%
- Vitamin E0.78 mg10%
- Vitamin K244 µg444%
Minerals
- Calcium88.2 mg9%
- ChromiumNot in the source data
- Copper0.18 mg10%
- IodineNot in the source data
- Iron4.53 mg16%
- Magnesium55.9 mg15%
- Manganese1.22 mg31%
- MolybdenumNot in the source data
- Phosphorus42.5 mg4%
- Potassium237 mg7%
- Selenium2.13 µg5%
- Sodium limit164 mg8% of limit
- Zinc0.51 mg4%
Ingredients
Weighed raw, for one serving. Telugu name after each.
8 ingredients
- Gogu leaves, green gongura55 g
- Groundnut oil palli nune3 g
- Chillies, red endu mirapakaya2 g
- Garlic, big clove vellulli4 g
- Onion, big ullipaya15 g
- Fenugreek seeds menthulu0.3 g
- Mustard seeds aavalu0.5 g
- Iodized salt (table salt) uppu0.4 g
Method
About 20 minutes.
- 1
Heat 3 g groundnut oil and fry fenugreek seeds and red chilli until golden; remove.
- 2
Cook washed 55 g gongura leaves leaves in the same pan until they collapse and dry.
- 3
Cool, then grind everything with salt and a little water to a coarse paste.