Grind into coarsely:
Gongura leaves (red stemmed) – 2 bunch (1 lb)
Oil – 2 tsp
Garlic – 10 cloves
Tamarind – Lemon size (soaked in little water & seed less)
Dry Roast and Grind into powder :
Methi / fenugreek seeds – 2 tsp
Dry red chilies (whole) – 10
Coriander seeds (whole) – 1 tbsp
Cumin seeds/ jeera – 2 tsp
Gingelly oil – 150 ml
Mustard seeds – 1 tsp
Urad dal – 1tsp
Frenugreek seeds – 1 tsp
Cumin seeds – 1tsp
Turmeric powder – 1tsp
Dry red chilies – 4 (cut it into half)
Garlic – 10 (chopped it into medium size)
- First dry roast all the ingredients and grind it into powder.
- Heat 2 tsp of oil in a pan, add gongura leaves, garlic and tamarind.
- Now saute it until the gongura leaves woes out its moisture, bring to cool and grind it into paste (coarsely).
- After that keep start to “tempering” in a pan, allow mustard seeds get crackled and all other ingredients.
- After the raw flavor of turmeric goes away, add the dry roast powder and the gongura mixture cook until the oil float over the mixture.
- Bring it to cool down and bottled the pickle into the air tight containers.
- Serve and enjoy it!!!!!!!!!!
- Gongura pickle / chutney goes well with rice, chappathi, paratha, idly and dosa.
- By adding this pickle, we can make recipes like gongura chicken / mutton curry.