Gongura Chutney

Ingredients:




Gongura leaves - 1 Bunch
Sambar Onion (Small) - 15 nos


Tomato - 1 (medium size, chopped)






Green chillies - 2 nos

Bengal gram - 1 tsp

Urad Dal - 1 tsp

Dry Red Chilies - 4 nos

Fenugreek - 2 tbs

Tamarind juice - 2 tbs

Gingelly Oil - 25 ml

Asafoetida - 1 pinch

Curry leaves - a handfull

Salt to taste


Method:

Clean and boil the Gongura leaves. 

Filter the water and keep the gongura aside. 

In a pan put a teaspoon of oil and saute onion , the chopped tomato and green chillies .

After it comes cool grind with cooked gongura leaves with salt

Dry roast fenugreek and grind it to powder.

In a heavy pan pour Gingelly oil and put mustard seed, Urad Dall, 

Bengal gram and allow it for spluttering.

Put asafoetida and red chilies and curry leaves fry for 1 minute.

Sprinkle half of fenugreek powder then add mashed Gongura , and tamarind juice. 

Mix well and add the remaining fenugreek powder 

This way we retain the flavor of fenugreek.

Pour some more Gingelly oil.

Serve with hot rice or chapatti.