 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (March 2021) |
| Gongura | |
|---|---|
| |
| At a market in Guntur, India | |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malvales |
| Family: | Malvaceae |
| Genus: | Hibiscus |
| Species: | |
| Variety: | H. s. var. rubra[1]
|
| Trinomial name | |
| Hibiscus sabdariffa var. rubra[1] | |
Gongura (Hibiscus sabdariffa var. rubra), or Puntikura, or Gogaaku is a variety of the roselle plant grown for its edible leaves in India and in other countries like Fiji.[2] These leaves are used in south-central Indian cuisine to impart a tart flavour.[3] Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is sourer than the green stemmed variety. Gongura is a rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition.[4]
- ^ "Plant of the Week: Roselle red-stemmed gongura". The Columbus Dispatch. 26 August 2012.
- ^ Sen, Colleen Taylor; Bhattacharyya, Sourish; Saberi, Helen (23 February 2023). The Bloomsbury Handbook of Indian Cuisine. Bloomsbury Publishing. p. 22. ISBN 978-1-350-12865-1.
- ^ Iyer, Raghavan (2008). 660 Curries. Workman Publishing Company. p. 6. ISBN 978-0-7611-8746-2.
- ^ Indian Home Cooking, S. Saran and S. Lyness, 2004