Fried Roselle Leaves (Taleli Ambar)

Name: Fried Roselle Leaves (Taleli Ambar)
Ingredients: 1 pound Roselle leaves (Ambar/Gongura) (Originally '1 ratal ambar'. These are sour sorrel leaves.); 4 large Onions (Sliced thinly like fine sev. Quantity should be roughly equal in volume to the leaves.); 10 cloves Garlic (Peeled and finely minced.); 1 cup Fresh coriander leaves (Originally '4 bunches'. Washed, dried, and finely chopped.); 4 whole Green chilies (Washed, dried, and finely chopped.); 4 medium Raw mangoes (Fleshy variety. Peeled, stone removed, and cut into small pieces.); 1 tablespoon Coriander-cumin powder (Dhana-Jiru) (Heaped spoonful.); 1 teaspoon Turmeric powder (Flat spoonful.); 1 teaspoon Red chili powder (Flat spoonful.); 1 teaspoon Black pepper powder (Flat spoonful.); 1 1/2 teaspoons Salt (Heaped spoonful, or to taste.); 1 cup Ghee (Originally '1/2 sher' (approx 225g). Essential for the frying/confit texture.)

This traditional Parsi specialty transforms tart Roselle leaves into a rich, savory relish through a slow-cooking process with abundant ghee. The dish combines the sharp tang of the greens and raw mango with the sweetness of caramelized onions and a robust blend of garlic, coriander, and spices. The result is a melt-in-the-mouth, pickle-like accompaniment that adds a burst of bold, tangy flavor to any meal of rice or flatbread.

Ingredients

1 pound Roselle leaves (Ambar/Gongura) (Originally '1 ratal ambar'. These are sour sorrel leaves.)
4 large Onions (Sliced thinly like fine sev. Quantity should be roughly equal in volume to the leaves.)
10 cloves Garlic (Peeled and finely minced.)
1 cup Fresh coriander leaves (Originally '4 bunches'. Washed, dried, and finely chopped.)
4 whole Green chilies (Washed, dried, and finely chopped.)
4 medium Raw mangoes (Fleshy variety. Peeled, stone removed, and cut into small pieces.)
1 tablespoon Coriander-cumin powder (Dhana-Jiru) (Heaped spoonful.)
1 teaspoon Turmeric powder (Flat spoonful.)
1 teaspoon Red chili powder (Flat spoonful.)
1 teaspoon Black pepper powder (Flat spoonful.)
1 1/2 teaspoons Salt (Heaped spoonful, or to taste.)
1 cup Ghee (Originally '1/2 sher' (approx 225g). Essential for the frying/confit texture.)

Instructions

1Clean the Roselle (Ambar) leaves thoroughly. If they are gritty, you may apply a little flour and wash them again to ensure they are perfectly clean. Drain well.
2In a large mixing bowl, combine the cleaned Roselle leaves with the sliced onions, minced garlic, chopped coriander, green chilies, and diced raw mango. Add the coriander-cumin powder, turmeric, red chili powder, black pepper, and salt. Mix everything thoroughly by hand until the spices are evenly distributed.
3Heat the ghee in a deep, heavy-bottomed pan or earthen pot over low heat. Once the ghee is hot, add the entire vegetable and spice mixture. Cook on a low flame, stirring constantly ('ferav ferav karvu').
4Continue cooking slowly until the mixture sizzles properly ('tatari ne') and the ghee separates from the solids ('ghee par aave'). The vegetables should be soft and well-blended. Remove from heat and serve as a rich side dish.