Gongura Pachadi

Ingredients:

• Gongura leaves - 1 bunch
• Mustard Seeds - 1/2 tsp
• Fenugreek (Methi) seeds - 1/2 tsp
• Jeera - 1 tsp
• Red Chilli - 2 to 3 depending on taste
• Salt - to taste
• Oil - 3 tbsp

For garnishing:

• Mustard Seeds - 1/2 tsp
• Channa Dhal - 1 tsp
• Red Chilli - 1
• Curry Leaves - 1 stalk
• Hing - 1 pinch

Method:

1. Wash gongura leaves and spread on a cloth and dry for 3 to 4 hours. You can also leave it overnight. Let is not become too dry or crumbly.
2. Dry roast mustard seeds and methi seeds (separately) till you get a fragrant aroma.
3. Dry grind mustard seeds and methi seeds and place aside.
4. Place a kadai on a stove and add 1 tsp oil.
5. Add jeera, red chilli. Saute for a few minutes and place aside. 
6. Add 1 tsp oil into kadai. Add gongura leaves. The leaves will lose color and turn dark. Place aside.
7. Now, grind jeera and red chilli mixture. 
8. Without removing the jeera-chilli powder in the mixer, now add the gongura leaves in the grinder and grind again into coarse mixture.
9. Add salt to taste.
10. Add remaining oil into the kadai. 
11. Add all items for garnishing, and mix the garnished items together with the gongura leaves.
12. If the gongura leaves are not sour enough, you can add small amount of tamarind.