Thursday, July 28, 2011
A chutney that I tasted for the 1st time @Vizag.
Finally tried making it after 'n' self reminders to pick Gongura leaves at the market. :)
- Gongura (5-6 bunches should do. You could get this for Rs.5 for the lot if being sold in a village!)
- salt to taste
- for the masala
- 3-4 tsp oil
- 1 tsp mustard
- 2-3 tsp urad dal
- 2 green chillies
- 2 red chillies
- 1 big pinch of turmeric
Pluck out the Gongura leaves (I discarded the stalks) and wash well to remove mud/dirt.
Spread it out under the fan to lose moisture.You could leave it spread out overnight.
In a dry pan, add the leaves and keep stirring. They start to wilt and mash up. Keep stirring to ensure that it does not burn – till it turns into a brownish mass – more like the look of ground-henna-paste. Add salt, mix well and keep aside.
In a pan, take oil and throw in the mustard seeds. Once they splutter, add the urad dal and stir till browned. Now add the garlic, green and red chillies. Stir and add in the turmeric. Once slightly browned, remove from flame and grind the same. Add the gongura paste and grind upto two swirls.
- Missed out the turmeric w.r.t. the picture posted.
- You could add more chillies if required. Source asked me to keep the red and green chilli ratio equal. :)
- Serve with hot cooked rice. Stays upto 3-4 days in the fridge - maybe longer... haven't checked that yet! :)
Recipe Source: Enroute work recipe discussions.