Gongura

Gongura is a plant, Roselle (Hibiscus sabdariffa), grown for its edible leaves in India. These leaves are used in south central Indian cuisine to impart a tart flavour. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety.

Culinary use

In Andhra Pradesh, Gongura is extensively used for cooking. The most famous dish with gongura is the gongura pachadi, which is made with red stemmed gongura. Gongura is a very rich source of Iron, Vitamin C and other antioxidants.

Cultivation

Gongura grows in tropical and subtropical regions. It is a fast-growing plant, and the leaves are ready to be picked in about four to six weeks after planting.

Nutritional value

Gongura is a rich source of Iron, Vitamin C and other antioxidants. It is also low in calories, fat, and carbohydrates.

Medicinal use

In Ayurveda, Gongura is considered as a medicinal plant. It is used for its antioxidant properties and is believed to improve digestion and lower blood pressure.

See also

• Indian cuisine
• Ayurveda
• Antioxidants
• Vitamin C
• Iron

Gongura Resources
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