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.
Ingredients:
- Gongura Leaves - 1 big bunch
- Garlic pods - 10 -15 peeled
- Red Chilli - 6 - 7
- Asafoetida Powder - a pinch
- Salt to taste
- Oil
- Mustard seeds
Method:
- 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.
Check out what my fellow runners are cooking for Day 1.
Sending this wonderful gongura chutney to Srivalli's Condiment Mela and to Vardini's Event Herbs & Flowers - Garlic
