Quick Answer
గోంగూర is Sorrel Leaves / Roselle Leaves in English
Also known as पिटवा / अम्बाडी (Pitwa / Ambadi) (Hindi)
Sorrel Leaves / Roselle Leaves
Gongura is Andhra Pradesh's signature ingredient with a distinctive sour taste. Used in pickles, chutneys, and curries.
Sorrel Leaves / Roselle Leaves in Different Languages
| Language | Name |
|---|---|
| English | Sorrel Leaves / Roselle Leaves |
| Telugu | గోంగూర (Gongura) |
| Hindi | पिटवा / अम्बाडी (Pitwa / Ambadi) |
Key Facts About Sorrel Leaves / Roselle Leaves
- •గోంగూర is the Telugu name for Sorrel Leaves / Roselle Leaves
- •Category: Vegetable
- •Best season: Monsoon crop (July-October)
- •Common in: Telugu, South Indian, and Indian cuisine
- •Calories: 29 kcal per 100g
Sorrel Leaves / Roselle Leaves Nutrition Facts (per 100g)
Health Benefits of Sorrel Leaves / Roselle Leaves
- ✓Very high in iron
- ✓Rich in Vitamin C
- ✓Good for digestion
- ✓Contains antioxidants
How to Cook Sorrel Leaves / Roselle Leaves
- 1Separate leaves from stems
- 2Red variety is more sour
- 3Green variety is milder
- 4Essential for gongura pachadi
Frequently Asked Questions
What is గోంగూర in English?
గోంగూర is called Sorrel Leaves / Roselle Leaves in English. It is a vegetable commonly used in Indian cuisine, especially in Telugu (Andhra Pradesh and Telangana) cooking.
What is గోంగూర called in Hindi?
గోంగూర is called पिटवा / अम्बाडी (Pitwa / Ambadi) in Hindi.
What are the health benefits of Sorrel Leaves / Roselle Leaves?
Sorrel Leaves / Roselle Leaves (గోంగూర) has several health benefits: Very high in iron. Rich in Vitamin C. Good for digestion. Contains antioxidants.
How do you cook Sorrel Leaves / Roselle Leaves?
Here are tips for cooking Sorrel Leaves / Roselle Leaves: Separate leaves from stems Red variety is more sour Green variety is milder Essential for gongura pachadi
Summary
గోంగూర is the Telugu word for Sorrel Leaves / Roselle Leaves. In Hindi, it is called पिटवा / अम्बाडी (Pitwa / Ambadi). Gongura is Andhra Pradesh's signature ingredient with a distinctive sour taste. Used in pickles, chutneys, and curries. It is known for: very high in iron.