Gongura pickle

Hello, 

A simple but tasty pickle made with seasonal

gongura leaves. Gongura leave are sour in taste. I

sometimes make tuvar dal for roti and add few 

gongura leaves - for its tangy taste.  I make small quantity of gongura pickle. As its available in summer and taste great with just cooked rice!

Gongura pickle

Ingredients

Gongura leaves - 1 bunch

Red chilly - 6 (spicy)

coriander seeds - 1/2 tsp

chana dal - 1 tsp

black urad dal - 1 tsp

green chilly - 1

cumin seed - 1/2 tsp

sesame seeds - 2 tsp

hing powder - 1/2 tsp

fenugreek seeds - 1/4 tsp

salt as required

garlic - 1 pod(optional)

Gingelly oil - 2 tbsp

mustard seed - 1/2 tsp

Method of Preparation

Remove gongura leaves from its stem. Wash and spread the leaves on a clean towel. Allow the towel to absorb all the water from the leaves. The leaves should be dry.

In a heated pan add chana dal,black urad dal, red chilly, cumin seed, coriander seed, fenugreek,sesame seed. Roast all the ingredients and make a coarse powder. Keep aside. 

Pour 1 1/2 tbsp oil in the same heated pan add chopped green 

chilly and garlic saute for a while, now add dried 

gongura leaves, cook in high flame add salt and hing powder. Make sure gongura is fried well. Spread this into a plate. When its cool grind to a fine paste. Add roasted powder to the mixer and grind further. Remove the gongura paste.

Again pour 1/2 tbsp oil in pan and add mustard seed to it. Allow mustard to splutter. Add gongura paste to it and cook further for a while. Off the stove allow the gongura pickle to cool down. Store in a dry container.