I am the last entrant to this season of Blogging Marathon # 8. Im doing a combination of Condiments and Kids - Delight : No fire cooking. The event would be incomplete without my entry in it, after all I am the host.
Coming to todays post. its the ever famous condiment from our neighbouring state, GONGURA.
Ever since I first tasted it, fell in love with it.
Simple to prepare, but very tasty. It takes in very few ingredients, but tastes just out of the world. Guess I have been talking about its taste so much.
Without further delay, let us get into the preparation of this dish.
- Gongura Leaves - 1 big bunch
- Garlic pods - 10 -15 peeled
- Red Chilli - 6 - 7
- Asafoetida Powder - a pinch
- Salt to taste
- Mustard seeds
- Clean the gongura leaves and wash them well
- Drain off the water and let them dry a little
- In a wide mouthed wok, heat a little oil
- When the oil is hot add the washed gonguran leaves and stir well
- After the leaves are stirred well, keep them aside
- In another, pan add a little oil
- When the oil is hot add the mustard seeds, followed by the garlic pods
- Stir fry the garlic pods, till a nice aroma is got
- Add the red chillies followed by the Gongura leaves and keep on stirring
- Sprinkle the salt and asafoetida powder while still stirring the mixture
- When the leaves come together with all the ingrdients, you can remove it from the fire and let it cool
- Store is a dry , air tight container
Enjoy your gongura with idli, dosa, rice, curd , etc..
I had packed it for my friends at office and they just loved it.
Sending this wonderful gongura chutney to Srivalli's Condiment Mela and to Vardini's Event Herbs & Flowers - Garlic