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Gongura ((テルグ語:గోంగూర) ) is a plant, either Kenaf (''Hibiscus cannabinus'') or Roselle (''Hibiscus sabdariffa''), grown for its edible leaves in India. Gongura ''pacchadi'' is quintessentially Telugu cuisine along with ''pacchadi'' (chutney or relish). Telugu people, mainly from the states of Andhra Pradesh, India, locally called as ఆంధ్రమాత "Andhra Matha" in Telugu due to significance in their day to day diet. While it has many culinary uses, the most popular is the pickled version. Although Gongura is widely consumed all over Andhra Pradesh, Gongura is more popular in hotels, restaurants, eateries and food joints. It is also grown in Tripura, Arunachal Pradesh (north east region of India) and also some parts of Chittagong Hill Tracts region in Bangladesh (which is mainly a tribal people region). It is a very popular green vegetable in Chakma community and it is known as "Aamelli". Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition.〔Indian Home Cooking, S. Saran ans S. Lyness, 2004〕 Similarly, ''Gongura'' is popular in Tamil Nadu as well, and is called ''pulichakeerai (புளிச்சைக் கீரை)'' in Tamil. It is popular in North and Central Karnataka cuisines as "Pundi Palle", and is regularly eaten with Jollad (Jowar) rotti. The famous combination with ''pulichakeerai'' is ''Ragi Kali''/''Ragi Mudde'', which once used to be a regular food for the people in villages (since these items are easily available in agricultural forms). In Marathi, it is called ''Ambaadi'' (अंबाडी). And is specially prepared to a stew and served to goddess Mahalakshmi/Gauri during the annual festival of Mahalakshmi which falls on three days in between the ten days Ganesha Chaturthi festival in Maharashtra. It is known as '' Pitwaa'' in Hindi, ''Taka bhendi'' or ''Khata Palanga'' in Oriya, ''Kotrum'' in Jharkhand Mestapat in Bengali, ''Amaari'' in Chhattisgarhi, ''Pandi''/''Pundi'' in Kannada, ''Anthur'' in Mizo, ''Sougri'' in Manipuri, ''Sankokda'' in Punjabi, ''Aamelli'' in Chakma,'' Kenaf Leaves'' in English, and ''Chin Baung'' in Chinese. It is a summer crop, and the hotter the place, the more sour the leaf gets. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is popular in the state of Andhra Pradesh, Telangana, Manipur, Tripura and also Mizoram. A baby gongura leaf is a full leaf. As the leaf grows older, the leaf splits into four or more parts. Other well known recipes made with Gongura as the main ingredient are ''Gongura pappu'' (lentils), ''Gongura mamsam'' (goat/mutton) and ''Gongura royyalu'' (shrimp). In recent times, Gongura Chicken is also being served in restaurants. Gongura and calabash is extremely popular with the Telugu community in South Africa. It is also eaten by Acholi people in northern Uganda, where it is known as ''malakwang''. Apart from the curries there are many varieties of pickles made with gongura such as: * ''Pulla Gongura'' (Gongura + Red Chillies) * ''Pulihara'' Gongura (Gongura and Tamarind) For medicinal uses further information can be found at roselle (plant)#Medicinal uses. == References == * Mahadevan N, Shivali, Pradeed kamboj, Hibiscus sabdariffa linn - An overview, Natural radiance, 2009;8(1):77-83. * Sekhar, DMR, Sun Roselle, https://www.researchgate.net/publication/253240996_Sun_Roselle?ev=prf_pub 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gongura」の詳細全文を読む スポンサード リンク
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