Gongura is a leafy green vegetable commonly used in Indian cuisine, particularly in the southern states like Andhra Pradesh and Telangana. It is known for its tangy flavor and is often used in various dishes, including chutneys, curries, and rice preparations. The leaves are rich in vitamins and minerals, making them a nutritious addition to meals. The plant, scientifically known as Hibiscus sabdariffa, thrives in warm climates and is typically harvested during the summer months. Gongura leaves can be cooked with lentils, meat, or vegetables, and they are also popular in pickles. Their unique taste adds a distinctive zing to traditional recipes.