1. Andhra Pradesh

Every state in India has different taste and cooking style. Here’s a list of some authentic, must have, local dishes indigenous to the various Indian states.

GONGURA PACHADI

You have to realize that nourishment is such a great amount of related with traditions and customs. What's more, India is having the greatest decent variety than whatever other place. Each kilometer you travel you locate another vernacular and with each state there is new dialect and new conventions. 

To brief you with some celebrated things in each place we have to make a rundown that is clearly far from being obviously true, here it comes: 

It is a credible Andhra pickle produced using roan leaves and tastes delectable with a plate of hot steamed rice and onion.

We had asked you, dear peruser, to impart to us formulas and photos of any of these great dishes from the 28 conditions of India. Today we present to you the formula of Masor Tenga from Assam. 

Nothing can set you up for the decent variety of India and its cooking styles. 

Following up on a rundown by Storypick, we welcomed you, our perusers, to share formulas from select dishes from India's 28 states. 

Additionally observe: 

Maharashtra's Thalipeeth 

Andhra exceptional Gongura Pachadi 

We have, as usual, been immersed with your reactions. Today we present to you this formula of Assam's Masor Tenga sent to us by Sharmin Pasha: 

Masor Tenga (Tangy Fish Curry) is a light and tart dish, and is one of Assam's mark arrangements. The key fixing in a tenga is the utilization of a souring specialist which loans the dish a tart taste. 

There are wide assortment of souring specialists that can be use to set up this dish, running from the ordinarily accessible lemon, tomatoes, acrid spinach to more intriguing Elephant apple, Roselle leaves and Garcinia. 

Here is the formula! 

Fixings 

6 bits of waterway angle, ideal Rohu 

3 ready tomatoes, slashed 

½ tsp fenugreek seeds 

1 tsp turmeric powder 

1 green bean stew (discretionary) 

2 tsp lemon juice or according to taste 

1 tablespoon mustard oil 

Additional mustard oil to broil the fish 

3 tablespoon cleaved coriander 

some warm water 

Salt as indicated by taste 

Technique 

Sprinkle the fish pieces with a large portion of a teaspoon of the turmeric powder and salt and leave to marinate for twenty minutes. 

Warmth oil in a profound skillet set over medium warmth and sear the fish until gently sautéed and simply cooked through. Deplete on spongy kitchen paper and put aside. 

Warmth one tablespoon mustard oil in a different container. Tip in the fenugreek seeds. At the point when the seeds turn dark colored expel them from the oil. 

Include the green stew took after by the cleaved tomatoes. Cook until the point when the tomatoes have begun to fall and discharge their fluid. 

Include salt and turmeric and blend well. Tenderly slide in the fricasseed angle pieces. Include water, stew for ten minutes. 

Decrease warmth and include the lemon juice; as per taste and expel from warm instantly. 

Pachadi (Telugu: పచ్చడి, Tamil: பச்சடி, Malayalam: പച്ചടി) refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian raita, and is made with yoghurt, coconut, ginger and curry leaves and seasoned with mustard. ^[

 It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used, such as the peel of ridged gourd known asbeerapottu pachadi^[3] in Telugu. Telugu (pachadis) are very hot and spicy to taste; the vegetables used are more or less raw or sautéed in peanut oil.

It is a bona fide Andhra pickle produced using tawny leaves and tastes flavorful with a plate of hot steamed rice and onion.

Gongura 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 and Telangana,India, locally called it as 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.^[1] Similarly, Gongura is popular in Tamil Nadu as well, and is calledpulichakeerai (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.^{[citation needed]}

Sold on a street in Andhra Pradesh

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, Karnataka, Manipur, Tripura and alsoMizoram. A baby gongura leaf is a full leaf. As the leaf grows older, the leaf splits into four or more parts.

Drying gongura for pickle

Other well known recipes made with Gongura as the main ingredient areGongura 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.

It is an authentic Andhra pickle made from sorrel leaves and tastes delicious with a plate of hot steamed rice and onion.

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.

1. Pachadi (Telugu: పచ్చడి, Tamil: பச்சடி, Malayalam: പച്ചടി) refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian raita, and is made with yoghurt, coconut, ginger and curry leaves and seasoned with mustard. 
   It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used, such as the peel of ridged gourd known asbeerapottu pachadi^[3] in Telugu. Telugu (pachadis) are very hot and spicy to taste; the vegetables used are more or less raw or sautéed in peanut oil.
   Pachadi (Telugu: పచ్చడి, Tamil: பச்சடி, Malayalam: പച്ചടി) refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian raita, and is made with yoghurt, coconut, ginger and curry leaves and seasoned with mustard. ^[Jump up

Panasa Pottu Koora, Andhra Pradesh 

In Telugu, this implies destroyed jack organic product. The jack natural product is scratched, destroyed and sauteed. Significantly more takes after before the last dish is readied. All the work adds significantly more to the taste.