Gongura Pickle

Ingredients:

• Gongura - 2 big bunches
• Musturd seeds - 2 tbsp
• Fenugreek seeds - 1 tbsp
• Red chillies - 15 - 20
• Hing - pinch
• Oil - 1/2 cup
• Salt to taste

Method:

• Seperate gongura leaves from the stalks and clean them with water
• Drain the water and spread gongura leaves over clean kitchen towel in an open cool and dry place for 2 days
• Heat a thick bottom vessel and add 2 tbsp of oil
• Add mustard seeds, fenugreek seeds, red chilies and hing to boiling oil
• Once the mustard seeds start popping remove from heat and keep aside
• Add the remaining oil in the same vessel and fry dry gongura leaves
• Fry them till rawness disappears and it becomes soft and turn to light black in colour and let it cool
• Grind mustard seeds, fenugreek seeds, red chilies and hing to powder
• Add gongura leaves and salt to the powder and blend so that gongura leaves nicely blend with the spices
• Gongura pickle is ready and it will be good for 4-6 weeks
• Serve with white rice. It tastes nice with fresh cut onion.