Gongura Pachadi
Equipment
- Frying Pan
- Skillet
- Blender
- Ceramic jar
- Glass Jar
Ingredients
- 250 ml Vegetable oil (1 cup)
- 400 g Gongura or Sorrel leaves
- 10-20 Green chillies de-seeded and roughly chopped
- 1 teaspoon Coriander seeds
- 1/4 teaspoon Fenugreek seeds
- 1/2 teaspoon Cumin seeds
- 75 g Sesame seeds (½ cup)
- Turmeric Pinch of, ground
- Salt
For the tempering
- 3 Red chilies dried
- 6 Curry leaves
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Urad dal rinsed and drained
Instructions
- Heat 125ml / 4½ fl oz (½ cup) of the oil in a frying pan (skillet) over medium heat.
- Add the leaves and green chillies and fry for 90 seconds.
- Set aside.
- Heat 4 tablespoons of the oil in another frying pan over medium heat.
- Add the coriander, fenugreek, cumin, and sesame seeds for about 1 minute, or until they turn brown.
- Transfer them to a blender, add the leaves and chillies and turmeric and process to a paste.
- Heat the remaining oil in a frying pan over medium heat.
- Add the tempering ingredients and stir-fry for about 1-2 minutes, or until dark brown.
- Pour the tempering over the Gongura mixture and mix well.
- Then allow to cool. Season with salt.
- When cool, bottle in a ceramic jar or sterilized glass jars.
Nutrition
Serving: 750gCalories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Tried this recipe?Let us know how it was!