Ingredients and Proceed:
Gongura leaves - 1 packet (moshims shop, pluck the leaves only not stems or tender ones)
Wash these well, and keep it in a strainer to dry out over night may be.
Sesame oil - 1 tbsp
Fenugreek seeds - 1 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tbsp
Whole red chillies - 15 no. (split them half)
Heat a flat deep nonstick pan, add oil once hot add above in the order given above. fry these one after the other. keep a tea strainer ready with a bowl underneath, once fried add these to tea strainer to remove oil. add the oil back into the pan and proceed next step. (remember not to burn the spices like charcoal)
Sesame oil - 3 tbsp
Mint leaves - 10 leaves
Garlic - 3 cloves (smashed lightly)
Heat the same pan, add oil once again, once hot add garlic, fry lightly along with mint leaves fry for few secs. add gongura leaves and keep stirring until it comes together and leaves oil again. switch off and keep cool.
Now first grind the roasted spices, along with 1 tsp of rock salt grind into powder. Next add cooled gongura leaves and grind into paste without adding water. check for salt or add bit more. grind once agian. Remove to a tight fitting bowl.
Sesame oil - 2 tbsp
Mustard seeds - 1 tsp
Chana dal - 2 tsp
Urad dal - 1 tsp
Red chillies - 4 no. (split in half)
Hing - 1 pinch
Garlic cloves - remaining bulb (smashed lightly)
Curry leaves - 1 sprig
Turmeric - 1/2 tsp
Red onion - 1 m (chopped)
Heat the same pan and do seasoning. onions should be fried lightly. we need to keep the crunch. add the seasoning to the gongura paste and mix well. keep it covered. This chutney should be consumed within few days. Tastes best when it fresh.
If you don't have red chillies at home. opt for green chillies.
If you don't have fresh mint leaves, opt for handful of chopped coriander leaves.
If you don't have sesame oil at home opt for sesame seeds just dry roast 3 tbsp of sesame seeds, once cool powder them first. I keep the oil same amount while frying. Gongura loves to have that extra oil in chutney.
Serve with Plain Rice and some Dal on side.
© 2014 by Rajani Rayudu