Gongura is sorrel leaf, and outside Andhra Pradesh almost nobody has heard of it. Inside Andhra Pradesh it is close to a matter of identity. Naturally sour leaves, cooked down and pickled.

The onion version softens it. Sweetness from the onion against the sourness of the leaf, with the chilli sitting underneath.

Eat it with hot rice and ghee, with curd rice, or alongside a simple dal. If you have never had gongura, this is the easier of the two to start with.

Stocked at Curry Corner, North Melbourne.