No, gongura and sorrel are not the same. Gongura is a type of leafy vegetable native to South India that is used in a variety of dishes. It has an intensely sour flavor and can be eaten cooked or raw. The leaves have a deep reddish hue, and many describe the taste as being similar to cranberries. Sorrel, on the other hand, is a perennial herb belonging to the buckwheat family. It has arrow-shaped leaves, which are bright green in color and have a tart, lemony taste when eaten raw. It also has higher levels of oxalic acid than gongura, making it more acidic and pungent. Additionally, while Gongura grows mainly in South India, Sorrel grows widely in temperate climates across Europe and North America.