- 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. Transfer them into a plate and set them aside to cool.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. 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 time. turn off heat and serve. You can store the Gongura Pachadi in the refrigerator.
Gongura pachi mirchi pachadi
#myrecipe
By Radha Nelanti
Mar, 3rd
832
Servings
10 persons
Cook Time
20 minutes
Ingredients
7
- 9
Ingredients
- Red chilli
- Corinader
- Fenugreek
- Sorrel leaves
- Oil
- Mustard
- Urad dal
- Red chilli
- Garlic
