Servings: 4
Calories: 88kcal
Equipment
- Pan
Ingredients
- 10 Red Chillies dry, adjust according to your taste
- 2 tablespoons Coriander Dhania Seeds
- 1/2 teaspoon Methi Seeds Fenugreek Seeds
- 300 grams Sorrel Leaves Gongura
For seasoning
- 2 tablespoons Sesame Gingelly Oil
- 1/2 teaspoon Mustard seeds Rai/ Kadugu
- 1 teaspoon Black Urad Dal Split
- 2 to 3 Red Chillies Dry
- 3 to 4 cloves Garlic crushed (optional)
Instructions
- To begin making the Andhra Gongura Pachadi, separate the sorrel/gongura leaves from the stems, thoroughly wash them, and pat dry with a kitchen towel. When the gongura leaves have dried, chop them and set them aside.
- Next, toast the dry red chilies, coriander seeds, and fenugreek seeds in a pan over medium heat until they are light brown, aromatic, and toasted. Take care not to overheat them.
- Place them on a plate and set aside to cool. Use as many or as few red chilies as you need, depending on the quality of the chillies and the level of heat you prefer. Add them to a mixer grinder once they've cooled to make a smooth powder.
- In the same pan, heat the oil until warm, then add the mustard seeds, urad dal, and red chillies and cook until the dal turns golden brown and crisp.
- Stir in the crushed garlic and cook for a few seconds, or until you can smell the aroma. Add the chopped gongura leaves, salt to taste, and ground powder all at once.
- Continue to stir until the Gongura leaves soften, which should take less than a minute. Check the flavor and adjust the salt and chili as needed.
- You will also notice the Gongura Pachadi pulling away from the pan's sides and a little oil residue.
- When the Gongura Pachadi is done, remove from heat and serve.
Video
Nutrition
Calories: 88kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 10mg | Potassium: 174mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2351IU | Vitamin C: 70mg | Calcium: 37mg | Iron: 3mg
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