|Ingredients for Gongura Pickle:|
|Gongura leaves||-||1bunch (separate leaves from stalk)|
|Methi (fenugreek seeds)||-||1tsp|
|Tamarind||-||1 lemon size or tomato - 1no|
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.