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 and Lango people in northern Uganda, where it is known as malakwang. In the Bodo Community of Assam too, 'Gongura' called as 'Mwitha' is taken very frequently, it is prepared as curry with pork, 'Mwitha-Oma', with pond fish as 'Mwitha-na' with prawns as 'Mwitha-nathur'. The leaves having sour tastes and slippery texture blends easy and makes a wonderful dish with non-veg items. The Bodo community believes that intake of sour helps in fighting the scorching summer heat and prevents illness. Some more popular curries and pickles made with gongura are as follows: Pulla Gongura (Gongura + Red Chillies) Pulihara Gongura (Gongura and Tamarind) Gongura Pappu (Gongura + Lentils) Gongura Pulusu (Gongura stew) Gongura Chicken (Gongura + Chicken) See also Roselle (plant), for medicinal uses Sorrel, sour leaf in European cuisine 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 https://specialtyproduce.com/produce/Gongura_Leaves_11189.php External links Gongura Pickle Recipe and Video Gongura Pappu Recipe Andhra cuisine Leaf vegetables Hibiscus