Gongura 1 big bunch
Red chillies – 10-15
Fenugreek – 2 tbsp
Mustard seeds 4 tbsp
Asafoetida 1 tsp
Salt as per taste (will need more than usual recipes)
Oil to fry gongura and tempering separately.
In a pan heat oil, fry gongura until the leaves turn dark in colour. Let it cool.
In a separate pan heat oil, add Fenugreek, mustard seeds… Then red chillies…fry until the chillies turn glossy and red. Add asafoetida. Switch off the gas. Let it cool.
Add in mixie jar, add salt and grind to fine powder. Then in the same jar add gongura and grind together.
Gongura pachadi ready.