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.