Gongura Pickle

Ingredients for Gongura Pickle:
Gongura leaves - 1bunch (separate leaves from stalk)
Coriander seeds - 1tsp
Methi (fenugreek seeds) - 1tsp
Cumin seeds - 1tsp
Red chillies - 6nos
Green chillies - 2nos
Garlic flakes - 5nos
Oil - 2tbs
Tamarind - 1 lemon size or tomato - 1no
Salt - to taste
Chopped onion - 1no
For Seasoning:
Oil - 2tsp
Mustard seeds - 1tsp
Asafoetida - a pinch
Method of Preparation :
Slightly roast tamarind in a pan till moisture evaporates and keep it aside.
Heat oil and fry coriander, fenugreek, cumin seeds, red chillies, green chillies and garlic flakes for a few minutes. Remove and keep aside. Fry gongura leaves in the remaining oil and grind it with the above ingredients in a blender. Add tamarind to the paste and grind for another few seconds. (if tomato is using instead of tamarind, fry it in the oil and add it to the paste). Remove from the mixer, add salt and mix well.
Heat oil and season mustard seeds. Add the seasoning and asafetida to the ground mixture and mix well.
Place in an air tight container and keep water away from the pickle for longer use. It remains for months if tomatoes and green chillies are avoided.
Add chopped onions before serving the pickle.

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