Fresh gongura-1 bunch
Red dry chillies-10
Coriander seeds-1 teaspoonful
Fenugreek seeds-1 teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-4 (can be replace with a pinch of hing powder)
For Seasoning: ¼ teaspoon mustard seeds, 3-4 pieces of dry chillies, ¼ teaspoon gram dal, ¼ teaspoon urad dal, garlic-2 cloves and few curry leaves.
- Pluck the gongura leaves and wash them thoroughly.
- Heat one tablespoon of oil in a pan and add the dry chillies, turmeric powder, fenugreek seeds and coriander seeds.
- Fry until they turn light brown in colour and add garlic (4) and tamarind .
- Fry for one more minute and turn off the stove.
- Transfer them into the mixer jar and in the same pan add the gongura leaves.
- Fry on a medium flame until the water evaporates.
- Let them cool and transfer them to the jar.
- Grind all the fried ingredients along with the gongura leaves and salt using a little water.
- Heat the remaining oil in the pan and add the dry chilli pieces, garlic cloves (2) , gram dal, urad dal, mustard seeds and curry leaves.
- After they turn brown, add the ground pickle and cook on low flame until the oil separates. Serve with hot rice, ghee and mudda pappu…
Note: This pickle keeps for two weeks, if we store it in a dry jar and do not use a wet spoon.