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Gongura Pickle

Gongura Pickle
By : Reshma AP
Gongura, nammude naattil ithine pulivendayennum puliyaral ennumokke vilikkum. Ippol naattin purangalil kanan kittunnundo ennu samsayamanu, but it is available in other states like Tamil nadu, Andra etc. In Andra, they call the pickle pachadi, it s different from our pachadi. You can make it sweet and hot. The leaf itself is very sour. So i made a sweet, hot, and sour pachadi.

Ingredients
Gongura 1 whole bunch
Oil 2 cup
Fenugreek seeds 2 tbsp
Mustard seeds 1 tsp
Red chillies 15
Jaggery syrup 1 cup
Black gram 2 tsp
coriander seeds 2 tsp
Bengal gram 2 tsp
Cumin seeds 1 tsp
Garlic cloves 6
Shallots chopped 2 tbsp
asafoetida
salt

Method
Wash and dry the gongura leaves without the stalk. In a pan add 1 tbsp of oil and saute the leaves in it till it becomes pulpy. Switch off the stove and let it cool. Then grind the leaves into smooth paste and keep it aside. 
In the same pan, add 2 to 3 tbsp of oil and add coriander seeds, fenugreek seeds, benga gram, black gram, cumin, asafoetida, and 10 to 12 red chillies. You can add more red chillies according to your taste. Fry all these ingredients till done. Add the red chillies after all other ingredients are done and don't let the chillies to burn. Let it cool for sometime. Take it out from the oil and grind to a smooth paste without adding water or oil.
In the same pan again, add the half cup of oil or as much oil as to preserve the leaves. Add mustard, shallots, garlic, and the remaining red chillies. Saute well. Then add the ground paste and saute for 2 min. Then add the gongura paste along with the jaggery syrup and salt. If u dont want to make it sweet, u can avoid jaggery.Keep stirring. Let it cook for sometime. Switch off the stove when the oil seperates. Allow it to cool. Store in an airtight container.
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