- wash leaves thoroughly, dry it with a kitchen towel. Once dry, chop the gongura leaves and keep aside. Next, heat a pan over a medium heat and roast the dry red chillies, coriander seeds and fenugreek seeds until they are light brown, aromatic and toasted. Take care not to burn them Transfer them into a plate and set them aside to cool. Use as many or as few red chillies as you need, depending on the quality of the chillies and your desired spice levels. Once cooled, add them to a mixer grinder and make a smooth powder. In the same pan; heat oil until warm; add the mustard seeds, urad dal and red chillies and allow it to crackle and the dal to turn golden brown and crisp. Stir in the crushed garlic and saute for a few seconds until you can smell the aroma coming through. Once once, add the chopped gongura leaves, salt to taste and the ground powder. Keep stirring until the Gongura leaves become soft; it will take less than a minute. Check the taste and adjust the salt and chilli accordingly. Cook for 5 more minutes and turn off heat and serve.
Gongura pachadi
#myrecipe
By Chandana Guptha
Jan, 31st
589
Servings
4 persons
Cook Time
20 minutes
Ingredients
6
- 8
Ingredients
- Red chilli
- Corinader seeds
- Fenugreek
- Sorrel leaves
- Sesame
- Mustard
- Urad dal
- Garlic
