Gongura pachadi (red sorrel leaves pickle)

Ingredients

• Gongura (red sorrel leaves) 1 kg
• Dry red chillies 250 g
• Cumin (jelakara) seeds 4 teaspoons
• Coriander seeds (daniyalu) 4 teaspoons
• Fenugreek seeds (mentulu)4 teaspoons
• Oil 7 tbsp
• Garlic (velipayalu) 4
• Turmeric (pasupu) a pinch (chitikadu)
• Hing (inguva) a  pinch (chitikadu)
• Salt as per taste

Seasoning:

• Channa dal (senagapappu) 4 teaspoons
• Mustard seeds (avalu) 4 teaspoons
• Udad dal (minapappu) 4 teaspoons

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Preparation

• Wash gongura leaves and live in the sun to dry till water evapourates. Take a pan with 2 tablespoons of oil.
• Add red chillies,coriander,fenugreek,cumin and fry. Let it cool and make a coarse powder. Keep aside.
• In the same pan remove oil and fry gongura leaves on a low flame. The leaves changes its colour and the quantity is reduced to half.
• Once the leaves are cool enough,grind them with 3 garlic,turmeric powder,salt and the powder which you made it before.
• Don't grind it into smooth paste ,it should be coarse. Then in a another pan take the remaining oil.
• When oil is hot add the seasoning,remaining garlic (crushed) and hing.
• Then add the gongura paste and saute for a 2 minutes.